I worked as a waitress in SoHo in the late 1970s (yes, I'm old). The restaurant had a cooler, of sorts, but I wouldn't call it air-conditioned. On hot, steamy summer nights, especially on Fridays and Saturdays, we would work so hard and for long stretches at a time - in and out of the hot kitchen - that we'd get dizzy. Straight to the bartender, get a shot of Fernet, shoot it down. That was the cure. I don't remember a paying customer ever asking for the stuff. It was our bitter, but effective, medicine.
Have a friend who was making fernet in brooklyn a few years ago. It was called arcane & was similar to branca but less harsh & used a special type of mint for a really lovely flavor. Unfortunately he sold the business & it went under but my husband & i (we are both bartenders) are saving a bottle to share when we can have a big wedding party with all our friends in nyc.
I would have loved to have been there on its last night. That restaurant was a beauty. My coworkers were the best kind of Brooklyn pirate weirdos. What a summer.
Having worked at Hank's (my karaoke band played there for many years) I had to laugh about this edition of The Melt. And it's funny, I've worked at The Bell House for over 13 years, and in the past 5-6 the only drink the main front room bartender has ever wanted to do with me was Fernet.
I couldn't really ever imagine ordering a Fernet at Hank's. I figured the rockabilly band that was on stage would just stop playing and people would ask me to leave, but now I think maybe I was wrong about that.
I suppose you could have, but I have never seen a civilian order it--ever. At Hank's I stuck to cheap bottle or can beer because I could see it being opened. The way the place smelled I didn't want to drink anything that could have been contaminated with that mysterious odor.
I love Fernet Branca so much. Last year at a TIFF party I convinced a bartender to give me some for free even though it wasn't part of the open bar. Also one time when I was in NYC I ordered some from a bartender who had no idea how to serve it and she poured it in a glass like it was bourbon. It was wild.
I've been given a long pour and all I can do is smile and say "Well, I think my stomach will thank me tomorrow. Also I'm going to burp and it will taste like pine trees for the next 24 hours."
Thanks for the name check, Jason. Stay bitter!
I worked as a waitress in SoHo in the late 1970s (yes, I'm old). The restaurant had a cooler, of sorts, but I wouldn't call it air-conditioned. On hot, steamy summer nights, especially on Fridays and Saturdays, we would work so hard and for long stretches at a time - in and out of the hot kitchen - that we'd get dizzy. Straight to the bartender, get a shot of Fernet, shoot it down. That was the cure. I don't remember a paying customer ever asking for the stuff. It was our bitter, but effective, medicine.
So underappreciated. Also, Amaro Meletti when the weather turns colder. Great neat or with a couple of rocks and splash of a nice sharp rye.
Have a friend who was making fernet in brooklyn a few years ago. It was called arcane & was similar to branca but less harsh & used a special type of mint for a really lovely flavor. Unfortunately he sold the business & it went under but my husband & i (we are both bartenders) are saving a bottle to share when we can have a big wedding party with all our friends in nyc.
Worked at Prime Meats for a summer in 2011. Underberg shots were like a cult ritual.
I was there the last night it was open. Stupidly did like 5 shots of it
I would have loved to have been there on its last night. That restaurant was a beauty. My coworkers were the best kind of Brooklyn pirate weirdos. What a summer.
Having worked at Hank's (my karaoke band played there for many years) I had to laugh about this edition of The Melt. And it's funny, I've worked at The Bell House for over 13 years, and in the past 5-6 the only drink the main front room bartender has ever wanted to do with me was Fernet.
I couldn't really ever imagine ordering a Fernet at Hank's. I figured the rockabilly band that was on stage would just stop playing and people would ask me to leave, but now I think maybe I was wrong about that.
I suppose you could have, but I have never seen a civilian order it--ever. At Hank's I stuck to cheap bottle or can beer because I could see it being opened. The way the place smelled I didn't want to drink anything that could have been contaminated with that mysterious odor.
I love Fernet Branca so much. Last year at a TIFF party I convinced a bartender to give me some for free even though it wasn't part of the open bar. Also one time when I was in NYC I ordered some from a bartender who had no idea how to serve it and she poured it in a glass like it was bourbon. It was wild.
I've been given a long pour and all I can do is smile and say "Well, I think my stomach will thank me tomorrow. Also I'm going to burp and it will taste like pine trees for the next 24 hours."
That’s basically what happened that night. I also have not yet tried a Fernet and Coco Cola, which is apparently very popular in Argentina
*Coca
I've never heard of rabarbaro, but as a dedicated unicum lover & rhubarb enthusiast, thanks so much for a new amaro/digestif to investigate!