One drink that is renowned for its bitterness is the classic Italian digestif, Fernet. Fernet is an herbal liqueur that originated in Italy and is known for its intense and complex flavor profile. It is made from a blend of over 40 different herbs and spices, including myrrh, chamomile, saffron, and aloe. The result is a bold and bitter taste that is often described as an acquired taste.
I remember the first time I tried Fernet, it was at a trendy cocktail bar in San Francisco. The bartender recommended it as a digestif after a heavy meal, promising that it would settle my stomach and cleanse my palate. As I took my first sip, I was immediately hit with a wave of bitterness that was unlike anything I had ever tasted before. It was sharp and intense, but surprisingly enjoyable.
Since then, I have come to appreciate the unique bitterness of Fernet. It has a distinct herbal quality that sets it apart from other bitter liqueurs. Some people compare its flavor to that of black licorice or even cough syrup, but to me, it is more complex and intriguing. The bitterness is balanced by subtle hints of sweetness and a lingering, menthol-like coolness.
Fernet is often enjoyed neat or on the rocks, but it can also be used as a key ingredient in cocktails. One popular cocktail that features Fernet is the Toronto, which combines it with rye whiskey, simple syrup, and a dash of Angostura bitters. The result is a bold and robust drink that showcases the bitterness of the Fernet.
Another drink that falls into the bitter category is the classic Italian amaro, which is a type of herbal liqueur. Amaro, which means “bitter” in Italian, is made by infusing a base spirit with a variety of botanicals, including herbs, roots, flowers, and citrus peels. Each amaro has its own unique recipe, resulting in a wide range of flavors and intensities of bitterness.
One of my favorite amaros is Averna. It has a rich and complex flavor profile with notes of orange peel, caramel, and a distinct bitterness that lingers on the palate. I enjoy sipping it neat after a meal as a digestif, as its bitterness helps to aid in digestion.
Another popular amaro is Montenegro, which has a more pronounced bitterness and a slightly sweeter finish. It is often enjoyed over ice or used as a key ingredient in cocktails such as the Boulevardier or the Paper Plane.
While bitter drinks may not be for everyone, they offer a unique and intriguing flavor experience. The bitterness can be an acquired taste, but once you develop a palate for it, you may find yourself seeking out these complex and vibrant libations. So, if you're feeling adventurous, I encourage you to give a bitter drink like Fernet or amaro a try and see if it tickles your taste buds.