There is a drink. A dark, viscous, bitter drink. An amaro. A fernet. It is a drink, that, when ordered as a shot, instantly makes one recognizable as someone who works in the beverage hospitality industry. It is Fernet-Branca, and it is the Bartender’s Handshake.
My new favorite thing is to combine it with Fernet-Branca (the Bartender's Handshake!). Although both of the amari are bitter, they have very different bitter profiles that still play nice together. It's hard to beat the simplicity, elegance, and downright blissful taste of the classic Negroni (made. The Bartender’s Handshake is a blog that aims to make the world of craft bartending accessible and interesting to the home cocktail enthusiast. It distills the expertise of people who have worked in the industry for years into simple, accessible, informational posts by offering lessons, tips, advice, reviews, comparative drink recipes,. What is the 'bartenders handshake' in your town? I've worked and drank, all over the United States. Each region seems to have it's own take on what is usually poured when a bartender buys a shot for another bartender. From my experience; Chicago = Malort, St. Louis = Jameson, Charleston =.
Just as a knowledge of and appreciation for Fernet-Branca will allow industry outsiders to step, honorarily, behind the scenes of this age-old profession, this blog aims to allow you, the craft cocktail enthusiast or aspiring bartender, to gain insight into how the pros make great drinks. The goal is to make information on things like amari, small-batch whiskey, international-style gins, terroir-infused mezcals and everything else in this amazing cocktail renaissance sweeping the world more accessible to everyone.
Along the way, we’ll showcase the tools and methods that bartenders use to make outstanding cocktails, discuss some history, some mythology (most cocktail history is mythology, after all), review a few classic recipes that highlight particular techniques as well as some of my own recipes that highlight particular flavors. We’ll talk about what makes a great drink great, and how you, the home cocktail enthusiast or future professional, can use that knowledge to make better drinks.
So have a seat at the bar, pour yourself a shot of Fernet, and enjoy your time at the Bartender’s Handshake!
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Bartender's Handshake Dsm
If you want to learn about some specific cocktails, here are some recipes to chose from.
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Bitters. We could take them or leave them. There are several kinds of bitters but recently everybody is talking about one in particular: Fernet.
For years, Fernet has been somewhat of a “bartender’s handshake,” signifying a secret bond over this strong but bitter drink. Recently we’ve noticed bartenders extending the tradition to consumers. If you’re a guy, you probably know what we’re talking about. Bartenders never buy dudes a shot, unless it’s Fernet (and they really really like you.)
So what exactly is Fernet? The bitter is made from a number of different herbs and spices but most notably myrrh, chamomile, aloe, rhubarb, cardamom and saffron. It tastes like bitter, minty licorice. How could that be good?
Despite our reservations, bartenders are shooting and serving Fernet’s all over the world. It all started in Argentina, where Fernet is served with Coca-Cola, becoming the closest thing to a national drink the South American country has. The act of shooting Fernet originated in San Francisco, where more Fernet is consumed than any other city in the world.
There are plenty of brands out there but the one you’ll find behind your local bar is Fernet Branca. The Italian brand has taken over the Fernet world and there are barely any other recognizable brands. It’s so famous that bartenders are known to have the Fernet Branca eagle tattooed on their arms.
Bartenders Handshake Menu
If you’re not as awesome as us (it’s hard to be) and you need to drink it in a cocktail, try J.P. Caceres’ (Del Campo, Washington, D.C.) recipe.
Bar Drinks List
Have you ever had Fernet? How did you drink it?
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