21 Comments
founding
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.

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founding
Feb 3, 2023Liked by Robert Simonson, Mary Kate Murray

I applaud your diligence with finding the Ensslin grave. Good stuff! Thank you!

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Feb 1, 2023Liked by Robert Simonson

(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.

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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.

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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.

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Jan 31, 2023Liked by Robert Simonson, Mary Kate Murray

Thank you for the mention, Robert! But I'm starting to think you wish I had called it LAST WORD rather than LAST CALL.

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Feb 1, 2023Liked by Robert Simonson

Attention Mr. Simonson… you are wanted on Mastodon…

https://mastodon.online/@libationlegacy/109789701803816043

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