Fernet-Branca

"A sip of the world in a glass" —Niccolò Branca

Historical image of the Fratelli Branca Distillery in Milan, Italy

Fernet-Branca has maintained its personality and originality since its creation in 1845. The secret formula, handed down from generation to generation, includes 27 herbs, spices, and roots found across four continents. Rhubarb from China, Genziana from France, Galanga from India and Sri Lanka, Camomilla from Europe and Argentina, to name a few.


Fernet-Branca is a journey of knowledge through places, scents, and flavors. Those who choose it are aware of its strong and intense taste, but above all, its uniqueness. First, the herbs, spices, and roots are processed into alcoholic infusions, extracts, or essences. After a year of resting in oak barrels, the mixture evolves and refines its aromatic components and the production process is complete. This long journey gives Fernet-Branca its "inimitable" flavor.

The first creation of the Fernet-Branca logo, realized by Leopoldo Metlicovitz.

A display of all of the core ingredients used in all Branca USA products.


Serving Suggestions

Fernet-Branca, can be enjoyed as an aperitif or digestif after dinner, smooth, iced, or in a variety of distinguished cocktails. Fernet-Branca is particularly thirst-quenching mixed with Chinotto or Ginger Ale. The official drink of Argentina, the Fernandito, mixes cola and Fernet-Branca. The most popular way to drink Fernet-Branca in the U.S. is a shot of Fernet-Branca followed by a shot of ginger ale. This is usually the drink of choice until enough courage is worked up to do a shot without a chaser.

Hanky Panky

¾ oz. Antica Formula Sweet Vermouth
¾ oz. Sipsmith London Dry Gin
¼ oz. Fernet-Branca

Shake with ice and strain into a highball glass.
Garnish with an orange peel.

Citrus Lounge

1 oz.  Fernet-Branca
2 oz.  Pineapple Juice
½ oz. Triple Sec
Squeeze of Lime

Shake and strain.
Serve over ice.

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