Jan 31, 2023·edited Jan 31, 2023Liked by Robert Simonson, Mary Kate Murray
I don’t feel the following statement is hyperbole:
The only mint liqueur you’ll ever need is Branca Menta.
I haven’t found a single drink (that calls for menthe) it doesn’t upgrade. The only downside—if it’s a downside at all—is that Branca Menta won’t dye your drink (or tongue) a lurid, worrisome green. I suspect this is why Branca Menta is eclipsing Fernet Branca: it’s quite useful. (There is one, totally different mint liqueur—peppermint, specifically—called Get 31, which I also hold in high esteem. It’s from France and makes a spectacular Stinger, but it’s unobtanium in nearly many markets.)
As for Fernet Branca monkeying around with their proof, an immediate backlash might encourage them to rethink their choices.
(The proof change) "will ideally lead more people to try Fernet-Branca". The bullshit brands tell all the time. At this stage, I'm starting to think some actually believe customers are scouring liquor shops looking at the proof before making a decision. "Hmm, I'm gonna get this 37,5° gin next time I'm in Europe, honey, it sounds much better than 40°".
As you pointed out, it's the accountants! It's always the accountants!
Enjoyed my visit at Branca, was only taken aback that I was not shown anything related to vermouth production since, well, that's why I went there in the first place.
Feb 1, 2023Liked by Robert Simonson, Mary Kate Murray
I visited Argentina in December, and they say 50% or more of Fernet-Branca is consumed there. Buenos Aires is home to the other Fernet-Branca distillery. I saw a lot of people drinking Fernet and Coca Cola, especially in the streets of Buenos Aires after the Argentinian World Cup victory.
Jan 31, 2023Liked by Robert Simonson, Mary Kate Murray
I don't know, I would try Prunella! I like the Hungarian Unicum Szilva 'made by macerating dried blue plums in oak casks containing original Zwack Unicum for six months'.
Just re-read 'A Proper Drink', such a great book.
And I have become obsessed with the chili sauce at Coney Island Lunch after reading your post about it, although I have never had it and live far from NYC so may never get to try. I watch YouTube videos of it being ladled over their dogs and burgers. I wonder what's in it and they do that makes it a step above the rest.
A Visit to the Fernet-Branca Distillery
I don’t feel the following statement is hyperbole:
The only mint liqueur you’ll ever need is Branca Menta.
I haven’t found a single drink (that calls for menthe) it doesn’t upgrade. The only downside—if it’s a downside at all—is that Branca Menta won’t dye your drink (or tongue) a lurid, worrisome green. I suspect this is why Branca Menta is eclipsing Fernet Branca: it’s quite useful. (There is one, totally different mint liqueur—peppermint, specifically—called Get 31, which I also hold in high esteem. It’s from France and makes a spectacular Stinger, but it’s unobtanium in nearly many markets.)
As for Fernet Branca monkeying around with their proof, an immediate backlash might encourage them to rethink their choices.
I applaud your diligence with finding the Ensslin grave. Good stuff! Thank you!
(The proof change) "will ideally lead more people to try Fernet-Branca". The bullshit brands tell all the time. At this stage, I'm starting to think some actually believe customers are scouring liquor shops looking at the proof before making a decision. "Hmm, I'm gonna get this 37,5° gin next time I'm in Europe, honey, it sounds much better than 40°".
As you pointed out, it's the accountants! It's always the accountants!
Enjoyed my visit at Branca, was only taken aback that I was not shown anything related to vermouth production since, well, that's why I went there in the first place.
I visited Argentina in December, and they say 50% or more of Fernet-Branca is consumed there. Buenos Aires is home to the other Fernet-Branca distillery. I saw a lot of people drinking Fernet and Coca Cola, especially in the streets of Buenos Aires after the Argentinian World Cup victory.
I don't know, I would try Prunella! I like the Hungarian Unicum Szilva 'made by macerating dried blue plums in oak casks containing original Zwack Unicum for six months'.
Just re-read 'A Proper Drink', such a great book.
And I have become obsessed with the chili sauce at Coney Island Lunch after reading your post about it, although I have never had it and live far from NYC so may never get to try. I watch YouTube videos of it being ladled over their dogs and burgers. I wonder what's in it and they do that makes it a step above the rest.
Thank you for the mention, Robert! But I'm starting to think you wish I had called it LAST WORD rather than LAST CALL.
Attention Mr. Simonson… you are wanted on Mastodon…
https://mastodon.online/@libationlegacy/109789701803816043