Hope you feel better soon. Maybe a Penicillin would help. (Probably not, but it can’t hurt, right?)
Thanks. When one is addled by a cold, simplicity is good. 
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The Deadly Sin:
- 2 oz. bourbon
- 1/3 oz. sweet vermouth
- 1/4 oz. maraschino liqueur
- 1 dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with an orange peel.
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To break the dry January fast I made a tiki-ish cocktail with light and dark rum, orgeat, passion fruit juice, lemon and a litte triple sec. Hittin the spot.
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My dad LOVED Fernet Branca. I had just cleaned out his place after he died and brought a bottle home with me. I knocked it over. It spilled all over my travertine floor. What a stain! In the middle of the living room! How I got it out (thanks Internetz) I made a poultice with hydrogen peroxide (not the antiseptic- it had to be way stronger - I sacrificed a box of hair coloring that had.a bottle of peroxide developer -20 lift - for the poultice. Spread it out, covered the whole thing with Saran Wrap, and waited a day
It worked. So, if you ever splatter your Fernet Branca on stone, there you go
I wonder what Fernet Branca does to the color of your insides?
Medicinal herbs!!! I will stick to apéro or Campari if I’m ever allowed to drink again.
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For some reason, even though I like bitter drinks Fernet-Branca has never been my thing. I startled a bartender in Chicago by declaring that I liked Jeppson’s Malort better than Fernet.
Having tried the former and hating it, I’m not sure I want to try the latter.
I guess Malort is supposed to be a sort of hazing ritual for people on their first visit to Chicago. I tried it when I was taken out by co-workers from my then-employer’s Chicago office. But what they didn’t realize is that I’m a dedicated drinker (hahaha) and already had many years of prior experience with Fernet. I found Malort extremely pleasant and asked for another… 
(Unfortunately: While drinking it is pleasant enough, the after-effect was not. Several people in the group declined their shots and being the fan I was I went ahead and helped to finish them. Not my brightest moment. The next day’s meetings were…painful.)
If you want something truly challenging along these same lines, try to find a bottle of Petrus Bonnekamp. I’m not sure why this product was created, but it tastes – even to my Fernet-resistant tongue – like an alcoholic tincture of dirt, motor oil, and deep hatred.
So, what does Malört taste like, then? Presumably less like hate, dirt, and motor oil?
To me it’s a bit sweet, has a little citrusy note, some liquorice, bit of bitterness. If you’re used to drinking bitter stuff, even just cheap black coffee, I don’t think it’s out there at all. Not that I’d want to relax over a glass of it in front of the fire.
Noted. I think I’ll pass on that.
Wormwood. Think absinthe, then take away the sweetness.
I drank shots medicinally, as a digestive aid. I use aquavit the same way.
Oh. I don’t care for absinthe at all, but it’s mostly the liquorice (?). Funny bc I do enjoy the very occasional raki or ouzo. Very occasionally.
Took me a while to appreciate aquavit (I still very much hate caraway), but after a heavy meal an ice cold shot of it is great.
Malort didn’t taste like licorice at all to me.
I was referring to absinthe. Either way, I am highly unlikely to try it, unless offered to me for free somewhere.
A Dubliner:
- 2 oz. Irish whiskey
- 1/2 oz. sweet vermouth
- 1/2 oz. Grand Marnier
- Orange bitters to taste
Stir with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
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