Restaurants›The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant›Fernet Branca Recipe

Fernet Branca Recipe

Inspired by The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant

Time10m

Serves1

Make Fernet Branca Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 tbs Fernet-Branca (or other fernet)1/2 tbs Simple syrup (1:1 sugar to water)1/2 tbs Fresh lemon juice6 cubes Ice (for shaking)4 cubes Ice (for serving)2.03 tbsp (30 ml) Club soda (optional, for a longer version)

Garnish

1 to taste Orange twist1 to taste Fresh mint sprig (optional)

Method

Prepare

Chill glass

Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

Make simple syrup (if needed)

If you don't have simple syrup, combine equal parts granulated sugar and hot water (for example 1/4 cup sugar and 1/4 cup hot water), stir until dissolved, cool to room temperature. Measure 1/2 tablespoon for this recipe.

Build & mix

Combine ingredients

In a cocktail shaker, add 2 tablespoons Fernet-Branca, 1/2 tablespoon simple syrup, and 1/2 tablespoon fresh lemon juice. Add 6 ice cubes to the shaker.

Shake

Shake vigorously for 10–15 seconds until the shaker is well chilled and exterior is frosty. The goal is to slightly dilute and integrate the strong, bitter liqueur with the citrus and syrup.

Prepare serving glass

Remove the chilled glass from the freezer or discard the ice water and add 4 fresh ice cubes to the glass.

Strain

Double-strain the shaken cocktail into the prepared rocks glass over fresh ice. If you prefer a longer, lighter drink, top with approximately 30 ml club soda and gently stir once to combine.

Garnish & finish

Express the oils of an orange twist over the drink by holding the twist skin-side down above the glass and giving it a sharp squeeze, then rim the glass with the twist and drop it in. Optionally slap a mint sprig and place it on top for an aromatic lift. Serve immediately.