Oh relax. It’s just a bloody cocktail, you prude.
A bottle of Asterley Bros Britannica Fernet (£32.95 from The Whisky Exchange) showed up in my latest booze delivery. As you may have gathered, I’m intrigued by the alcoholic antics of the Asterleys. I’m also a Fernet novice. That’s one reason why I’m not going to attempt a ‘review’ of this critter: for once, I’m sufficiently conscious of my own ignorance to be deterred.
I did, though, have the pleasure of passing a glass of the stuff round at a gathering of chums, the other night — and hearing one after the other give some variation of the theme of, ‘Whhheeeuooargh!’ as the tastebrains of each scrambled to process their first mouthful.
I enjoy a little light libationary sadism.
Which is by way of saying: Britannica Fernet (in common with Fernet in general, I believe) is not the easiest of beverages.
I’m pretty sure that neat, over ice, it’ll be a grower. But I’m going to have to work at it.
Meanwhile, though, I have a more accessible means by which to unlock its charms:
English Hanky Panky Recipe
A fantastic cocktail with a stupid name but which is really, I suppose, simply a negroni variation: Fernet hoofs Campari out of its usual place in the mix. I’m calling this one the English Hanky Panky because, well, all the ingredients (except the orange twist, I guess) are from this screwed up, snarling little brat of a country. Here’s how to make one.
- 1 part London Gin (something like Tanqueray, Sipsmith or Gordon’s)
- 1 part red vermouth (I’m using Asterley Bros Estate Vermouth, £23.25 from The Whisky Exchange)
- ½ part Fernet (I’m using Asterley Bros Britannica Fernet)
Add gin, vermouth and fernet to a mixing glass/shaker filled with ice. Stir (gently yet firmly, y’know) for a good 20-30 seconds, so that everything gets good and chilly. Then strain into a cocktail glass (ideally one that’s been lingering deep in the recesses of your freezer for just such a purpose). Twist a length of orange peel over the surface of the drink so that the oils squeeze out, then drop the twist into the drink.
You can vary the amount of Fernet according to the amount of bitterness that lingers within your soul. I find the above ratio is bracing without allowing the Fernet to overpower the rest.
It’s a bloody delicious alternative to the Negroni and I love the fact that the Britannica Fernet’s bitterness, whilst brutal, isn’t confected or sugary.
Any more Fernet cocktail recipes? Let me know…