Fernet is famously bitter, an acquired taste for some, but fresh ginger syrup tames it into something warming and surprisingly easy to drink. It's a good way to end a big meal.
The homemade ginger syrup is the key. It's hotter and fresher than shop-bought, and you'll have plenty left over for teas and sodas.
Most spirits are vegan, but not every drink is. Some liqueurs contain honey or cream, and some wines and beers are filtered with animal products. If you're unsure about a brand, check a database such as Barnivore.
The original Princess Tofu blog published a ginger Fernet digestif recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Fernet: another amaro, such as a milder Italian bitter liqueur, for a softer drink.
- Ginger beer: soda water for a drier drink.
Tips for success
- Use large ice cubes so the drink doesn't water down quickly.
- Strain the ginger syrup well.
Variations
- Hot toddy: stir ginger syrup and Fernet into hot water with lemon.
- Alcohol-free: ginger syrup, soda and a dash of non-alcoholic bitters.
Ginger Fernet Digestif
Ingredients
Ginger syrup
- 100 g (3½ oz) fresh ginger, thinly sliced
- 100 g (½ cup) sugar
- 100 ml (scant ½ cup) water
Drink
- 45 ml (1½ oz) Fernet-Branca
- 15 ml (½ oz) ginger syrup
- 60 ml (2 oz) ginger beer
- Ice
- Strip of lemon peel
Method
- Simmer the ginger, sugar and water for 10 minutes. Turn off the heat, steep for 30 minutes, then strain and cool.
- Fill a short glass with ice.
- Add the Fernet and ginger syrup and stir.
- Top with ginger beer, twist the lemon peel over the glass and drop it in.
Ginger syrup keeps 2 weeks in the fridge, and is good in tea or sparkling water.
Stronger: skip the ginger beer and serve it stirred and neat over a large ice cube.