Issue link: http://digital.copcomm.com/i/581407
october 2015 / the tasting panel / 79 a similar approach with the Cocoa Branca she introduced to Fleming's in 2014. She describes it as a "drink- able dessert," or as an elevated version of a chocolate Martini. But, no need to save the sweets for after the meal—plenty of her guests enjoy the Cocoa Branca as an apéritif or even with their steak. When asked the one secret every bartender should know about Fernet-Branca, sixth-generation family member Edoardo Branca said, "They should like mixing with Fernet-Branca because it is such a complex liquid. Therefore, proper understanding of how to utilize it in a cocktail is very important to create a balanced final product. It is enjoyable using Fernet-Branca in savory cocktails, as its zesty bitter- ness results in an enjoyable cocktail experience." While Fernet-Branca has been around since 1845, this particular amaro is in the midst of a renais- sance on the American bar scene, especially on the West Coast. Gregg says, "I definitely see a rise. Most everybody I give it to really likes it, if they haven't had it before. In coun- terbalance to the complexity and bold flavor, it's remarkably soft. I get requests to make Black Manhattans with Fernet here and there." Edoardo Branca has noticed an uptick on the world market too, coinciding with this recent phenom- enon of blending Fernet-Branca. He explains, "In recent years the inter- national trend is heading back to bitters and forward to a totally new concept of mixing Fernet-Branca into innovative drinking proposals which are a true innovation in the field of beverage." So are Fernet cocktails just a fad? Cadden doesn't think so. "Fernet is here to stay," he says. "It's a staple within any bar that's doing craft cocktails." Whether you prefer your Fernet-Branca neat or as a com- ponent of your mixologist's latest concoction, this Italian liqueur is making itself at home at a bar near you. So go "shake hands" with your favorite bartender, and welcome Fernet-Branca to the shelf. Cocoa Branca by Maeve Pesquera ◗ 1 oz. Fernet-Branca ◗ 1 oz. Zaya 12 Year Rum ◗ 1 oz. simple syrup ◗ 2 oz. half and half Combine all ingredients in a cocktail shaker. Top with ice and shave vigorously. Strain into a chilled coupe. Garnish with a Fleming's housemade chocolate truffle and a sprig of mint. Katalox Kool by Robbie Gregg ◗ ½ oz. Fernet-Branca ◗ 1½ oz. Wilder Gin ◗ ¾ oz. date syrup** ◗ ½ oz. lime **Date syrup is 2:1, date molasses to simple syrup, or ½ oz. date molasses and ¼ oz. simple syrup per drink. Shake and strain into a small coupe or sour glass. Garnish with a date, a couple of sage leaves and a sprinkle of saffron. Peppermint would also make a nice garnish. PHOTO COURTESY OF FLEMING'S PRIME STEAKHOUSE CREDIT: PHOTO: DUSTIN DOWNING Maeve Pesquera describes the Cocoa Branca as a "drinkable dessert," or as an elevated version of a choco- late Martini. Robbie Gregg's Katalox Kool cocktail alongside the famed Fernet-Branca coin.