I like many bartenders in North America love Fernet Branca, it's appeal has taken

on an almost sanctimonious ceremony of bartender handshakes, challenge coins and plan late night merriment but one can not drink Fernet on its own all the time. Enter the Fernandito, the Argentinian method of enjoying Fernet.

Argentina is one of the largest consumers of Fernet Branca in the world, also being one of the only countries in the world that also has their own Fernet Branca distillery and regardless of the same recipe, somehow tastes slightly different to what we get in North America.

I feel in love with Fernet & Coke many years ago and decided as many bartenders try to do, to perfect it with my own cola. Now this was a bit of a daunting task, as making house cola can be tricky. Not so much in the methodology but the sourcing of ingredients. After some experimenting, researching online recipes and tweaking them to specifically go with Fernet, I came up with the recipe below.

To make in small batches, mix 200mL of syrup with 800mL of water and carbonate in a soda siphon. If you want to get crazy, like I did one summer, put it in a keg with the Fernet chilled and carbonated.

KEG FERNANDITO (19L Pony)

145oz Fernet Branca

96oz Kola Syrup

385oz water

Shake vigorously, carbonated and shake again for 2 mins.

HOUSE KOLA

4 zest oranges

4 zest of limes

2 zest of lemon

1 teaspoon powdered cinnamon

1 teaspoon powdered nutmeg

4 points star anise

1 teaspoon lavender flowers

2 teaspoons powdered kola nut

1 teaspoon ground ginger

1/2 deseeded vanilla bean

1 litre water

1/2 teaspoon of citric acid

Put on induction burner on MED-LO heat for 25-30 mins. Take off heat and strain, return to same heat & add 1 KG of Turbinado Sugar. Dissolve (about 15 mins) & bottle.