Fernet Stinger
The after-dinner classic, rebuilt on Italy's most uncompromising amaro.
The Method
How to make it
- 01
Stir all three ingredients over ice for twenty seconds.
- 02
Strain into a chilled coupe.
- 03
Float a single mint leaf on the surface.
Bartender's Tip
Serve it genuinely cold. Warm Fernet is a test of character; cold Fernet is a digestivo.
A Little History
The Stinger was a New York supper-club staple from the 1890s onward — brandy and white crème de menthe, served after the plates were cleared. Swapping in Fernet keeps the mint and loses the candy, which is how most modern bars now make it.
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The Bitter Brief
One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
