2 Cocktail Recipes with this ingredient.
The Toronto is an underappreciated stirred cocktail that predates Prohibition. Rye whiskey and Fernet-Branca is a combination that sounds austere but is deeply, darkly complex — the menthol, herb, and bitterness of Fernet integrates with the spice of rye to create something uniquely satisfying. A quarter ounce of Fernet is the correct amount — enough to add character without dominating. This is a bartender's cocktail.
The Vieux Carré ('old square' — French for the French Quarter) was created by Walter Bergeron at the Hotel Monteleone in New Orleans in the 1930s. It's a masterclass in complexity: rye whiskey and cognac provide a double-spirit base, sweet vermouth adds body, Bénédictine (or Fernet in this version) adds herbal depth, and both Peychaud's and Angostura bitters tie everything together. It's like an Old Fashioned, a Manhattan, and a Sazerac had a sophisticated, worldly child.