is a type of amaro, a bitter, that falls under the category aromatic spirit. Fernet is made from a number of herbs and spices which include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron,with a base of grape distilled spirits, and colored with caramel coloring. Fernet may be served as a digestif after a meal, but may also be served with coffee and espresso or mixed as a cocktail. It may be served at room temperature or on the rocks (with ice).Fernet is often seen as the national beverage of Argentina. The production in this country is around 25 million liters. It is commonly mixed with cola but it is also drunk with soda water (in an "old fashioned way"), or even pure. The Liquer has also been popular in the San Francisco Bay Area since before Prohibition. Also today San Francisco loves Fernet consuming 25% of the entire US consumption. San Francisco bars usually serve fernet as a shot followed by a ginger ale chaser.
30% alcohol and 60 gr/l sugar, the herbal combination is based on the original Contratto recipe from 1920
ingredients: cane sugar, grappa, water, caramelized sugar and 33 different herbs and spices, which among many more include: myrrh, chamomile, saffron, fennel, aloe, anis, ginger, mint leaves, clover, rhubarb, licorice, cinnamon, lemon balm, nutmeg, juniper, etc.
Download Technical Sheet Fernet
Cocktails with Contratto Fernet:
The New Newark