18 Dangerously Drinkable Fernet Cocktails

Fernet and Coke, also known as Fernet con cola, Fernando, or Fernandito, is the national drink of Argentina. The sweetness of the Coke balances out the bitterness of the Fernet, while the Fernet adds a light mint flavor to the drink.

Simply add the two ingredients together in a glass with ice, stir, and serve.

Ingredients:

• 2 ounces Fernet Branca
• 4 ounces Coke

Root beer pairs fantastically with Fernet because it has notes of mint and licorice that complement the liqueur, along with creaminess and sweetness that balance out Fernet's bitterness.

Stir the ingredients together in a glass with ice and serve.

• 2 ounces Fernet Branca
• 4 ounces Root Beer

This cocktail is simple, spicy, and so refreshing. You can use lime or orange based on your preference, and if you're feeling crazy, you can even add in extra lime or orange juice to make a fun riff on a Moscow Mule.

To make it, add the Fernet to a glass with ice, top with ginger beer, and squeeze the juice from lime or orange wedge. Be sure to rub the rind around the edge of the glass to enhance the aromatics!

• 1 ounce Fernet Branca
• 4 ounces Ginger Beer
• 1 Orange or Lime Wedge

This cocktail is the definition of fighting fire with fire. Both Fernet and tonic water are super bitter, but the combination of the two is surprisingly drinkable and refreshing.

Pour the tonic water over the Fernet and serve with a lime wedge.

• 1 ounce Fernet Branca
• 4 ounces Tonic Water
• 1 Lime Wedge

Lambrusco is a sweet, sparkling red wine from Italy.

Fernet goes well with sparkling wine in general, but I think it's even better with a slightly sweet, sparkling wine like a Lambrusco.

Add the Fernet to a flute, top with Lambrusco, and serve.

• 1/2 ounce Fernet Branca
• 4 ounces Lambrusco

Speaking of Fernet and sparkling wine, Fernet works super well in a mimosa. It will make the mimosa a little bit bitter and nuanced, and it will pair surprisingly well with hearty breakfast foods.

Add the Fernet and orange juice to a glass, top with Prosecco, and serve with an orange wedge for garnish.

• 1/4 ounce Fernet Branca
• 1 1/2 ounces Orange Juice
• 4 ounces Prosecco
• 1 Orange Wedge

This drink, which is essentially a sweet gin martini with a dash of Fernet, was created by a bartender named Ada Coleman in London in the early 1900s. It's gained popularity over the years, and is one of the most widely known cocktails that uses Fernet.

To make it, add the ingredients to a glass with ice, stir well, then strain into a coupe glass and garnish with a twist of orange.

• 1 1/2 ounces Gin
• 1 1/2 ounces Sweet Vermouth
• 2 dashes Fernet Branca
• 1 Orange Peel

This Manhattan-style cocktail is rich, slightly bitter, and totally delicious.

It's whiskey forward and a perfect Fernet starter drink for those who aren't fully sold on the bitter liqueur yet since it's SO drinkable.

Add the ingredients to a mixing glass with ice, stir well, and strain into a cocktail glass. Garnish with a twist of orange and serve.

• 2 ounces Rye Whiskey
• 1/4 ounce Simple Syrup
• 1/4 ounce Fernet Branca
• 2 dashes Angostura Bitters
• 1 Orange Peel

The Fanciulli is another Manhattan-style cocktail, but there are a few key differences that set it apart. You can use bourbon or rye whiskey for this cocktail, but I prefer bourbon since it makes the drink a bit smoother.

Stir the ingredients in a mixing glass with ice, strain into a coupe glass, and garnish with a twist of lemon.

• 1 1/2 ounces Bourbon or Rye Whiskey
• 3/4 ounce Sweet Vermouth
• 1/4 ounce Fernet Branca
• 1 Lemon Peel

This cocktail, also known as a Fernet Negroni, was inspired by the moody donkey from Winnie-the-Pooh, who the cocktail creator deems "the most bitter character in literature.”

So as you can imagine, this drink is characterized by strong bitterness thanks to the Campari, Cynar, and Fernet, but don't let that scare you away! This is a favorite cocktail in my household that's well-balanced and really nice as an aperitif.

Stir the ingredients together in a mixing glass with ice, strain into a coupe, and serve with a twist of orange.

• 1 1/2 ounces Campari
• 1 ounce Blanc Vermouth (like Dolin)
• 1/2 ounce Gin
• 1/4 ounce Cynar
• 1/4 ounce Fernet Branca
• 2 dashes Orange Bitters
• 1 Orange Peel

This cocktail is full of strong flavors that end up balancing each other out perfectly. If you like rich, dry cocktails with notes of cinnamon and orange, this one is for you!

Stir the ingredients in a mixing glass with ice, strain into an Old Fashioned glass, and garnish with an orange twist.

• 1 1/2 ounces Reposado Tequila
• 1 ounce Dubonnet Rouge
• 1/2 ounce Aperol
• 1/4 ounce Fernet Branca
• 1 Orange Peel
• 1 Cinnamon Stick

This drink is also known as an Industry Sour, since it's creator made it for another bartender in the service industry. Some people may be wary of the strong, herbaceous ingredients, but they're beloved by well-seasoned bartenders and cocktail enthusiasts.

It's another Fernet cocktail that will surprise you by how smooth it is.

Add the ingredients to a shaker with ice, shake well, then strain into a cocktail glass.

• 1 ounce Green Chartreuse
• 1 ounce Fernet Branca
• 1 ounce Simple Syrup
• 1 ounce Lime Juice

This cocktail was first documented in 1916, so it's certainly stood up to the test of time! It's another riff on an Old Fashioned, and it only requires 3 ingredients not including garnishes.

Stir everything together in a mixing glass with ice, then strain into an Old Fashioned glass and garnish with a twist of orange & slice of pineapple.

• 2 ounces Bourbon
• 1/4 ounce Fernet Branca
• 1/4 ounce Simple Syrup
• 1 Orange Peel
• 1 Pineapple Slice

This is a fun riff on a Stinger, which is a drink made with crème de menthe and brandy, that uses Fernet in place of crème de menthe to give the cocktail extra flavor and nuance and bourbon instead of brandy.

It has similar ingredients to the King Cole, but it's much more mint-forward and citrusy, so it tastes entirely different.

Add ingredients to a shaker with ice, shake well, then serve with a spring of mint for garnish.

• 1 ounce Bourbon
• 1 ounce Fernet Branca
• 3/4 ounce Simple Syrup
• 3/4 ounce Lemon Juice
• 1 Mint Sprig

The Grasshopper is another older cocktail that's traditionally made with crème de menthe, crème de cacao, and heavy cream.

This twist on the drink, invented by Portland bartender Jeffrey Morgenthaler, turns the shaken cocktail into a milkshake and adds in a bit of Fernet for extra mintiness.

Blend the ingredients up in a blender, pour into a tall glass, and serve with a sprig of mint and shaved chocolate on top.

• 1 1/2 ounces Crème de Menthe
• 1 1/2 ounces White Crème de Cacao
• 1 ounce Half & Half
• 1/2 cup Vanilla Ice Cream
• 1 teaspoon Fernet Branca
• 1/8 teaspoon Salt
• 1 cup Ice
• 1 Mint Sprig
• Shaved Chocolate (optional garnish)

This cocktail is usually served as a shot sized portion, but it can easily be made in a larger format since it's just equal parts Campari and Fernet.

It's SO simple, but packs a big punch. Both liqueurs are super bitter, but the orange flavors of Campari and minty flavors of Fernet complement and balance out one another really well.

Stir the two liqueurs together with ice in a mixing glass until chilled, then strain into a chilled rocks glass.

• 1 1/2 ounces Fernet Branca
• 1 1/2 ounces Campari

Corpse Revivers are a family of "pick-me-up" cocktails that have traditionally been used as hangover cures. They're supposed to be able to raise you from the grave after a big night, hence the dramatic name.

Corpse Reviver recipes all vary, and they all pack a punch, but #3 might be the punchiest of the all.

Add the ingredients to a shaker with ice, shake well, then strain into a cocktail glass.

• 3/4 ounce Fernet Branca
• 3/4 ounce Brandy
• 3/4 ounce White Crème de Menthe

To finish off our list, we have one more cocktail from the Corpse Reviver family that's still potent, but a bit more approachable than Corpse Reviver #3.

This one was actually created in my own humble state of North Carolina by the renowned chef Ashley Christensen. It's purpose is to revive you after over indulging and act as a super tasty digestif.

Make it by adding the ingredients to a shaker with ice, shaking well, then straining into a cocktail glass.

• 1 1/2 ounces Gin
• 1/2 ounce Fernet Branca
• 1/2 ounce Lime Juice
• 3/4 ounce Ginger Syrup