With Thanksgiving being a month away, you're probably not paying much attention or thought to what you're going to be consuming; both in terms of food and booze. that's why I'm here to introduce Fernet-Branca to you.

Photo courtesy of KLGR for Fernet-Branca

This Italian Amaro of 27 herbs and spices has been around for 175 years, and continues to dominate the globe, being everyone’s favorite digestif. What was first meant to be taken after large meals has transformed into a versatile liqueur, amazing in any cocktail or with any meal! So, whether it’s in a scrumptious autumn cocktail or straight up, expand your palette on Thanksgiving with Fernet-Branca, this season’s fall favorite. The nice part is, they even have cocktails that you could make with the liqueur itself.

Crypt Keeper, (Created by Spencer Warren, owner of The Warren Neighborhood Bar, in Pittsburgh)

Photo courtesy of KLGPR

Ingredients and instructions include:

• 1.5oz Apple Brandy
• 1oz Apple Cider
• .75oz lemon
• .5oz Brancamenta
• 5oz Allspice Liqueur
• .5oz Simple
• 2 Dash Walnut Bitters
• Add all ingredients, Shake, Pour Up
• Glass-Tea Cup
• Garnish-Dehydrated Apple with All Spice Sugar

Disco Nap, (Created by Spencer Warren, owner of The Warren Neighborhood Bar, in Pittsburgh)

Photo courtesy of KLGPR

Ingredients and instructions include:

• 1 oz Fernet Branca
• 1oz Brancamenta
• .5oz Borgetti Espresso Liqueur
• 1.5oz Coffee
• 2 dashes Angostura
• 1.5oz Fever Tree Tonic
• Shake, all ingredients except tonic.
• Add tonic to mixing tin, double strain in a Collins glass with ice
• Express and discard Orange peel

Fernet Egg Cream Soda Bible Club, Portland, Oregon (Creator: Jessica Braasch)

Photo courtesy of KLGPR

Ingredients and instructions include:

• 1oz Fernet-Branca
• 1oz ginger syrup
• .5 oz Carpano Antica Formula Vermouth
• 4 drops salt tincture
• whole egg
• Build/shake like a ramos. Pour into fizz appropriate glass, top with soda, creating frothy “head” rest straw, mint sprig, and grated nutmeg on top.

Italian Swizzle

Photo courtesy of KLGPR

Ingredients and instructions include:

• 1 part Fernet-Branca
• 1 part Carpano Dry Vermouth
• 1 part mint syrup
• 1 part ginger beer
• ½ lemon juice
• ¼ yellow chartreuse
• Method: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass with crushed ice. Garnish with lemon wheel.