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Fernet-BrancaTales of the Cocktail 2013

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1Candolini Grappa Bianca First distilled in 1898 in the village of Tarento in Northern Italy using the time honored traditional distillation method.

First distilled in 1898 in the village of Tarento in

Northern Italy using time honored traditional distillation method. Ruta is unique in that it is aromatized by the infusion of oil from the ruta plant with the addition of a ruta twig. Ruta is a traditional herb used in grappa for its digestive properties.

Candolini Grappa Ruta

1Ingredients: .75oz Candolini Grappa.75oz Punt e Mes.75oz Gran Classico.75oz Fresh Lemon Juice

Method:Add ice, shake, and strain into a chilled lowball glass.

Candolini Grappa Ruta

House of Savoy

Made today using the original recipe from 1860 using a large scale ‘moka’ machine that is a Branca International patent. Caffé Borghetti is made from a blend of Arabica beans grown at high altitude in South America and Robusta beans from Africa.

Caffé Borghetti Liqueur

Sambuca Oro BorghettiCreated in 2001 by Fratelli Branca after carrying out years of research to create the perfect sambuca recipe. Sambuca Oro Borghetti derives its unmistakable taste from star anise as well as a careful distilling process which lends crystal-like purity to the product.

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Ingredients: 1oz Brancamenta1oz Hendrick’s Gin.25oz Café Borghetti Sambuca.5oz Monin Vanilla Syrup1oz Half & Half2 dashes Angostura Aromatic Bitters

Charlotte’s Web

Caffé Borghetti Liqueur

Created in 2001 by Fratelli Branca after carrying out years of research to create the perfect sambuca recipe. Sambuca Oro Borghetti derives its unmistakable taste from star anise as well as a careful distilling process which lends crystal-like purity to the product.

Method:Combine all ingredients in a mixing glass with ice, shake and double strain into a chilled cocktail glass. Garnish with Café Borghetti Handwhipped Cream.

Fernet-BrancaAn aromatic secret recipe passed down from father to son in the Branca family since it was first produced in 1845. The recipe contains approximately 40 herbs, spices, roots and flowers from 5 continents. Some of these are aloe from South Africa, rhubarb from China, gentian from France, galingale from India or Sri Lanka, chamomile from Italy or Argentina. The golden-brown color is achieved from its various ingredients, as well as the slow and natural

maturing in oak casks.

BrancamentaAn herbal liqueur born in 1960 as a mint flavored edition of Fernet-Branca. The golden-brown color comes from the natural coloring of its various ingredients, as well as the slow and natural maturing of more than 2 months in oak casks. When the maturing is completed, natural peppermint oil and sugar are added to Brancamenta to give it the unique taste for which it is known.

3Ingredients: 1.5oz Fernet-Branca

Method:Serve over ice and top with Pellegrino Aranciata.

An aromatic secret recipe passed down from father to son in the Branca family since it was first produced in 1845. The recipe contains approximately 40 herbs, spices, roots and flowers from 5 continents. Some of these are aloe from South Africa, rhubarb from China, gentian from France, galingale from India or Sri Lanka, chamomile from Italy or Argentina. The golden-brown color is achieved from its various ingredients, as well as the slow and natural

maturing in oak casks.

Fernet Cooler

The world's first vermouth and today is made following the original recipe from 1786. Carpano Antica is made from 7 white grape varietals from the Piedmont region in Italy with approximately 20 different macerated and boiled herbs, roots and spices to make it truly unlike any other vermouth.

Carpano Antica Formula

Punt e MesPunt e Mes is a legend on its own, the story goes that back in the 1870 a stock broker, caught up in a debate with a few colleagues at Bottega Carpano, ordered a vermouth laced with half a dose of quina liqueur using a Piedmont dialect expression: “Punt e Mes” (roughly translatable as “one and a half”). The Carpano family secret recipe consists of a dry white wine sweetened with sugar and flavored with a blend of over 15 herbs.

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Manhattan (2 ways)Ingredients:2oz Templeton Rye Whiskey or Zaya Rum.5oz Carpano Antica Formula2 dashes of bitters Method:Combine ingredients and stir with ice. Strain into a martini glass. Garnish with a cherry. (May also be served on the rocks).

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