Essential · 5 minutes with chilled ingredients · Serves 1
Fernet, Cola and Vermouth — Essential
Illustrative image generated with AI, not a photo of the cooked dish.
A long aperitif crossing the Fernandito with red vermouth tradition. Spiced wine adds depth, while soda keeps two sources of sweetness in check.
The Essential version uses store-bought products and a direct method. Documentary formula for a first trial, with no physical tasting; sweetness of the cola and chosen products determines the final adjustment.
Special equipment: Jigger, ice and chilled glassware
Ingredients
Mix and service
- 35 ml Fernet, 39% ABV.
- 25 ml Store-bought red vermouth, 15% ABV.
- 80 ml Chilled regular cola.
- 40 ml Chilled soda water.
- Potable ice: solid cubes filling the glass.
Method
Mix and service
- Chill fernet, vermouth, cola and soda. Open carbonated bottles just before serving; measure vermouth directly from the bottle.
- Pour fernet and vermouth over solid cubes filling a chilled 300–350 ml highball glass. Add cola, then soda, slowly down the side. Stir once from the bottom without shaking. Nominal liquid sum is 180 ml; serving ice dilutes it later and is not included in initial volume.
The serve
Serve in a chilled highball glass over plenty of ice without extra garnish: bay scents the Signature version while vermouth carries the Essential. Cola should lead, followed by spiced wine and a clearly bitter fernet finish; soda lightens the drink.
Key points
- Keep cola very cold and add slowly to retain fizz.
- Measure fernet and modifiers; do not top up by eye to a fixed volume.
- Taste immediately and after some ice melt; adjust one variable per trial.
- The formula remains NOT TESTED until actual preparation and tasting are recorded.
Notes
- Approximate theoretical strength 9,7% ABV with 39% fernet and 15% vermouth, before ice melt. This is not a measurement; brand and dilution change the result. Consume in the same session; do not bottle the mixture for another day.