"I love Fernet-Branca!" says Romée de Goriainoff of the potent Italian liqueur. "It adds a distinctive taste to Cognac-based cocktails because it's spicy and bitter, yet dry."

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  • Servings: Makes 1 drink

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  • Cracked ice
  • 1 1/3 ounces Cognac
  • 1/2 ounce Fernet-Branca (bitter Italian digestif)
  • 1/2 ounce St-Germain elderflower liqueur
  • Dash of Peychaud's bitters
  • Dash of Angostura bitters
  • 3 brandied cherries, for garnish

How to make this recipe

  1. Fill a pint glass with cracked ice. Add all of the remaining ingredients except the garnish and stir well. Strain into a chilled martini glass and garnish with the brandied cherries.

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465931 recipes/parisian-cocktails-2010 2013-12-06T23:40:33+00:00 Romée de Goriainoff cocktail-party|cocktails|1 Romee de Goriainoff,fernet branca,cognac cocktail,dry cocktail,spicy cocktail recipes,parisian-cocktails-2010 465931

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