Fernet-Branca is a digestif ( traditional after dinner cordial) and of the typical  digestifs it is the one most often recommended for those with mild indigestion form overindulging.  

 

There is a bartenders remedy that consists of Fernet, a few dashes of angostura bitters and a splash of soda water or ginger beer.  It is a little bit soothing. 

 

When used in cocktails it is often used simply to "line" the vessel it's served in because of it's strong botanical and bitter punch.  In other words - a half ounce would be poured into the glass, swirled about and then discarded leaving the faint trace of flavor to be enjoyed without being overpowering. 

(I use this technique with vermouth in my martinis  :thumbsup: )  

 

Midnight finds me enjoying a new local product.  Brooklyn Dry Irish Stout.  Light for a stout (even though most stouts only look heavy) it has a pleasant nutty taste and a coffee-tinged finish.  

 

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