Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. I’m feeling a bit bitter, and would therefore like to introduce you to my good friend Ferrari & Soda.
Photos by Claire Lower.
Greetings everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. This week we'll be drinking a Pimm's Royale, because I just got back from the United Kingdom, and am still on a bit of a holiday high.Read more
This drink can be a bit polarising, but I think it’s a taste worth acquiring. If you’re a fan of super dark chocolate, gin and bitter greens and herbs, this may be your new fave. Comprised of equal parts Campari and Fernet Branca, it’s bitter, bracing and somewhat life-affirming.
I already drink a lot of Campari, but find Fernet to be a little much on its own. Pairing the two together somehow smooths out both of them. Fernet’s minty, aggressive nature gets tempered by Campari’s citrusy notes, and the drink becomes something that is both invigorating and stomach-soothing. It’s one of those drinks that works brilliantly as an aperitif or degestif, and it’s a cinch to make.
Here’s what you’ll need:
- 50mL Fernet Branca
- 50mL Campari
- Carbonated water to top
Fill a glass (either a lowball or highball will do) with ice and pour in your Fernet and Campari. Give everything a little stir and top with carbonated water. If you want to get really fancy — and add an ingredient — squeeze a strip of zest over the drink for a little extra brightness.