In the hard-charging, nocturnal world of London restaurants, Fernet-Branca was always a bit of an industry secret: a dark, bitter, slightly menacing shot that was choked down over cigarettes post-service, or used as a powerful wake-up tonic after a heavy night spent on the pass and down the pub. The herbal gut punch was part of the appeal.
“Fernet is such a funny one,” says Hannah Crosbie, a wine writer, sommelier and presenter. “It’s the dictionary definition of an old-school, acquired taste, but all of my cool young hospitality friends absolutely adore it. It’s part of a wider trend I’ve observed where the average person is aligning their tastes with the chefs and foodies they love.
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