I know its a drink but what kind? Is it an aperitif or what?

**Holds nose, and offers** this thread, for informative and amusing reading.

Sounds good and evil...might have to try it!

If you have a taste for the weird stuff, Lesfaye, I suggest you hunt out Lovage cordial when you are in England. It used to be a 'remedy' for a cold - or just to warm up a cold night, but it was really the effect of the brandy that you have with it on a 1:1 or 1:2 ratio. It's made from the herb lovage (little bit aniseedy) with a bitterish tang underlying the toothnumbing sweetness. I've made it sound inviting, haven't I, but strangely, it does go well with the brandy. It was particularly popular in the West Country and you can still get it in some pubs there.

I went back to the old thread mentioned above and it also talked about Cynar. That is weird because only yesterday I found a post-it tucked in the back side of my wallet that said "cynar -- made from artichokes". I wondered what the heck it meant. I looked it up on the internet and saw that it is a liquer made from 14-15 herbs and artichoke hearts. Since I love artichoke hearts, I decided that the first opportunity I have I will buy a small bottle and try it. That may take a while since nobody here in Podunk Holler would have ever even heard of an artichoke!

So, OK. I'm rambling. This post doesn't even mention Cynar.

I had my first taste of this amazing liquer in Venice when I was staying at San Marco B & B with Karen and Vincenzo last fall. We invited Marco, my rental apartment owner, to dinner, and Karen introduced me to Fernet Branca. Haiiiii-ya!
It's something else, I tell ya!

After my initial "It tastes like Buckley's cough syrup!" reaction, I discovered that I kinda liked the stuff, God forbid! I don't know what it is made of, but it actually began to taste quite lovely, after a few sips!
Here's a bit of info for you.

"If you want a calm stomach after a heavy meal, have a Fernet Branca."
Brenda

F-B is famous in bar-tending circles as a kill-or-cure remedy for hangovers. It is so nasty and bitter...yetch.

I have heard that Cynar will pretty much ruin the taste of wine consumed soon after, much as artichokes will. Any truth in this?

Yrs, Robert

Just yesterday I asked myself, "Where in the world is Robert Santa Monica?" And here you are! Seen any good corpses lately?

There is a weirdly funny book called "Cooking with Fernet Branca," which is a good send-up of the "Brits set up house in Tuscany" genre. Here is a review in the Guardian by [recently deceased] author Michael Dibdin. I wouldn't recommend any of the recipes in this book, though, all of which contain F-B and include such treats as Mussels in Chocolate, Fish Cake [that's a dessert], and Garlic Ice Cream.

The Amazon listing includes a full review from the Washington Post that gives you a good idea of what the book is like.

- Roz

Roz - it is quite a funny book . . . I guess some folk read it as truth and figure they should try the recipes although you have to wonder . . . the ingredients listed are the most bizarre combinations. The book is a great satire of so much of our 'modern culture' . . celebrity, boy bands, the rise of Eastern Europe, nationalism, and the whole 'we bought a run down shack in Tuscany and built our dream house' genre.

quote:

Originally posted by lesfaye:
I know its a drink but what kind? Is it an aperitif or what?

Just the opposite, Fernet Branca is usually served as a digestif after your meal.
Great to prevent a hangover too.

Hi, Judith. Horrible DSL problems, so I am not line much. Back in Rome in Sept-Oct to check out more papal remains, well, tombs, really.
Yrs, Robert