Bitter Storm recipe from the Napa Rose at Disneyland Resort - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2566	A AceExplorer Posted posted on Thu, Feb 13, 2014 11:18 AM Fernet Branca is a very herbal Italian liqueur or fortified wine (depending on whose web site you visit) and is traditionally used as a digestif. Many people in the US loathe the flavor of Fernet Branca because we Americans are not used to this sort of thing in our food and drink flavor profiles. But if carefully used, it can add a unique and intriguing layer of interest to cocktails. Overuse of this stuff is not good in a cocktail - it is powerful, and needs to be used carefully, kind of like Pernod, to avoid complete and total imbalance and distraction in a cocktail. There is also a very minty version of Fernet available - Branca Menta. More details can be found in an article here: http://www.alcoholreviews.com/SPIRITS/branca.shtml although, in my opinion, that's not necessarily the be-all end-all definitive review of Fernet Branca and Branca Menta. I have shied away from Fernet Branca because it has been very awkwardly used in one of my local "craft" bars. But then earlier this week a bartender at one of my fave bars made a gin-centric "Frisco Club" for me. It is an amazing drink which was at one time on the menu at Death & Co. in Manhattan, and may have originated there. I spent quite a bit of time looking for a recipe, and finally hit upon enough information to consider going to my "lab" to conduct recipe experiments. I will invest in a bottle of Fernet Branca soon - it's only about $20 in my local liquor warehouse - along with a bottle of Solerna blood orange liqueur. Sidenote about Death & Co. -- there are several reports on the web that the owner was given an advance in 2012 to write a cocktail recipe book. This, apparently, is to follow in the footsteps of the PDT Cocktail Book which I think has been quite successful. I am hoping he does publish such a tome, as they have quite a reputation for serving some good stuff. What drinking problem, I only drink twice a year, on my birthday, and when its not my birthday. [ Edited by: AceExplorer 2014-02-13 11:37 ]

Fernet Branca is a very herbal Italian liqueur or fortified wine (depending on whose web site you visit) and is traditionally used as a digestif. Many people in the US loathe the flavor of Fernet Branca because we Americans are not used to this sort of thing in our food and drink flavor profiles. But if carefully used, it can add a unique and intriguing layer of interest to cocktails. Overuse of this stuff is not good in a cocktail - it is powerful, and needs to be used carefully, kind of like Pernod, to avoid complete and total imbalance and distraction in a cocktail.

There is also a very minty version of Fernet available - Branca Menta. More details can be found in an article here: http://www.alcoholreviews.com/SPIRITS/branca.shtml although, in my opinion, that's not necessarily the be-all end-all definitive review of Fernet Branca and Branca Menta.

I have shied away from Fernet Branca because it has been very awkwardly used in one of my local "craft" bars. But then earlier this week a bartender at one of my fave bars made a gin-centric "Frisco Club" for me. It is an amazing drink which was at one time on the menu at Death & Co. in Manhattan, and may have originated there. I spent quite a bit of time looking for a recipe, and finally hit upon enough information to consider going to my "lab" to conduct recipe experiments. I will invest in a bottle of Fernet Branca soon - it's only about $20 in my local liquor warehouse - along with a bottle of Solerna blood orange liqueur.

Sidenote about Death & Co. -- there are several reports on the web that the owner was given an advance in 2012 to write a cocktail recipe book. This, apparently, is to follow in the footsteps of the PDT Cocktail Book which I think has been quite successful. I am hoping he does publish such a tome, as they have quite a reputation for serving some good stuff.

What drinking problem, I only drink twice a year, on my birthday, and when its not my birthday.

[ Edited by: AceExplorer 2014-02-13 11:37 ]

Post #708072 by AceExplorer on Thu, Feb 13, 2014 11:18 AM