Branca Menta, 70 cl

Product Information

Pour all liquid ingredients into shaker. Fill with as much ice as possible, shake, and pour over more ice. Garnish with sprig of fresh mint (always remember to spank it). Menta Mule Still, when the good people at Branca sent over a bottle for me to play with, I wanted to get creative. So here are some new ways to mix up Branca Menta. They should help keep you cool as summer’s heat ascends. Menta Iced Coffee

Over time, Branca positioned itself as an integral part of Argentine culture. In one now-classic advertising campaign, a man in traditional tango attire dances with a human-sized Fernet bottle. “ Argentina es Tango. Fernet es Branca,” the poster claims, suggesting, perhaps, that if Argentina is tango, then Branca is the Fernet that Argentines would invite to the dance. When Argentines talk about Fernet, they are almost exclusively referring to Branca. Perhaps equally bizarre is that Fratelli Branca remains family-run, under the fifth-generation Count Niccolò Branca di Romanico, whose two children also work in the business. There are regular unsolicited offers to buy the firm, but there is no interest in selling. Instead Fratelli Branca has been busy gobbling up other brands including Carpano, said to be the first ever vermouth. The big distillers have been more than happy to indulge our sweet tooth, and in recent years the market has seen everything from sugary alcopops and liqueurs to honeyed whiskies and whipped cream-flavoured vodkas. With little to challenge our pampered taste buds, such brands are designed to be as smooth as silk. By comparison an intensely bitter Italian digestivo would be like drinking barbed wire, which makes the current craze for Fernet-Branca all the more extraordinary. Lahrichi, Kamilia (14 March 2017). "Argentina loves its Fernet, a bitter Italian liquor". CNN . Retrieved 16 June 2020. There are countless herbal liqueurs and Amaros on the shelves of our supermarket. But I will list only the very best alternatives for Fernet Branca.

Fernet Branca is by far the most popular representative of the Fernet category. It tastes very bitter and herbal, with a strong taste of mint and anise. But how can you replace Fernet Branca if you don't have it at home? Over at Notting Hill’s Latin America-inspired Viajante 87, Pietro Collina and Veronica Di Pietrantonio are turning mere mortals into Fernet lovers by paying homage to a popular Cordoban drink – the 90210 – named for its measurements being nine-tenths Fernet-Branca, two ice cubes and one tenth Cola. “We wanted to recreate it and make it a little bit more palatable and refreshing, not such a polarising drink,” explains Collina of their version’s inception. The short answer is: yes. Branca Menta is easier to approach than Fernet, with a strong presence of mint, a sweeter profile, and lower ABV. However, that doesn’t mean it isn’t the complex and bitter experience Distillerie Branca has made famous. It just means that you’re going to drink this one a little differently. Appearance As mentioned, ginger beer is a go-to chaser for shots of Fernet Branca. I wasn’t sure how well the mint-heavy Branca Menta would work with ginger, but I wanted to try it out. I included aged rum and a healthy helping of Angostura as well. Brancamenta is a variation of the famous Fernet Branca Amaro. The secret recipe includes 30 different herbs and spices that are enhanced with mint essential oil (menthol oil) and peppermint. And just like the original liqueur, it ages and matures for 12 months in oak vats before it's bottled. How does it taste

a b c d e f Cavalieri, Nate (7 December 2005). "The Myth of Fernet". SF Weekly. Archived from the original on 21 February 2007 . Retrieved 11 April 2020.Ultimately, that doesn’t leave us with a whole lot of variety, does it? With something like 40 herbs and spices crammed into that minty little bottle, it seems like Branca Menta’s potential for mixing should reach much further. And it does. Tasting Notes Though popular throughout the country, Fernet and Coke is most strongly linked to the province of Cordoba. Legend has it that the combination, known locally as fernandito, was invented here in the 1970s by a local drummer, Oscar “el Negro” Becerra. The story goes that, one day, Becerra had no soda water to mix with his Fernet, so he added Coca-Cola instead. It had the desired effect of diluting the alcohol and adding effervescence, but the sweet cola also crucially counteracted Fernet’s astringent bitterness. Maier, Kathryn (27 December 2017). "Ten Fascinating Facts About Fernet-Branca We Learned During Its "Storied Sips" Book Tour". theculturetrip.com. Fernet-Branca has a higher alcohol content, at 39%, and lower sugar content than most other amari. [16] It is aged in oak barrels for a year. [16] The company began exporting to Argentina in 1907, and in 1925 established a distillery in Buenos Aires. [6] In the United States the drink became popular after the passage of prohibition laws in 1919, as it was sold in pharmacies as a medicinal product. [7] [2] By 1936 Branca had set up a branch office in Tribeca, New York, to satisfy American demand. [2] [8] Production in the United States peaked at 60,000 cases in 1960. [2] Formulation [ edit ] Fernet and Coke, common in Uruguay and Argentina

There’s a glorious California-born institution known as Philz Coffee (recently name-dropped hard on HBO’s Silicon Valley). They do many wonderful things with the coffee bean, with one rather unique item called the Mint Mojito Iced Coffee. It’s a refreshing, hand-shaken concoction with plenty of mint leaves. But an amaro like Fernet Branca doesn’t have to be a “bravado shot”, and for most, starting your Fernet journey with Fernet Branca is a mistake. Fernet Branca Menta (also known as Branca Menta) was created in the 1960s, inspired by a famous opera singer Maria Callas. The singer was known to drink Fernet Branca along with a touch of mint syrup before each performance. This preparation of Fernet Branca wasn’t uncommon as it was known to be served as a frappe (over crushed ice) with mint syrup, especially in the summer. The Fratelli Branca Distillerie recognized the popularity of this preparation and so they created Fernet Branca with mint, a spirit based on Fernet Branca but with more mint, less alcohol, and more sugar. The initial Fernet with mint was colored green (the actual mint oil added was clear). Fernet with mint ultimately morphed into Fernet Menta when the colorings were dropped and then ultimately to Branca Menta. There was such a love for Fernet here that had been behind the bar for 40 years,” she tells me of the passing down of Fernet to new bartending generations. “The magic just started happening. I was doing probably 25 events a month with guys and girls promoting it and working with the distributor. I was so obsessed with it, there was so much passion, it was so contagious and all about the bartenders. I had 35-50 of the best bartenders in San Francisco and we just went crazy with it.” When taking a sip of Branca Menta, it tastes like a variation of the classic Fernet Branca mixed with peppermint liqueur. Yet, it is much more refined and balanced compared to what you get when mixing the original Fernet Branca with mint flavors.

from Punch (http://punchdrink.com)

Fernet and Coke is an honorary guest at each and every one of Argentina’s most important occasions. It is infaltable —a must— at any self-respecting asado, or barbecue, Jordan Macuka, a musician in Buenos Aires, says. Head to one of the city’s bars on any weeknight, and you’ll find locals enjoying a post-work fernet con coca. If one glass leads to four, and the night ends at a late-night tango show or in one of Buenos Aires’ bustling boliches (nightclubs), guess what they’ll be pouring?

In Argentina fernet con coca – Fernet-Branca with Coca-Cola – is a popular drink. [18] [19] Some sources report that over 75% of all fernet produced worldwide is consumed there. [20]Oh man. It’s bitter, it’s sweet, it’s minty, it’s earthy, it’s malty, it’s chocolatey. And as things melt, the texture becomes increasingly silky and rich. Summer adult-dessert glory. Allen, Gary (October 2010). The Herbalist in the Kitchen. University of Illinois Press. ISBN 978-0-252-09039-4. The company, a pioneer in the creation of a bitter liqueur made from herbs and roots from all over the world, has always based its work on innovation, whilst respecting traditions and quality. Chartreuse Colada: Green Chartreuse, Jamaican Rum, pineapple juice, Branca Menta, cream of coconut, and mint.