How do you take your Fernet-Branca? A few years ago
the answer would have been simple—neat, on the rocks or with a ginger back. But
recently, the Italian amaro has made its move to the cocktail glass. We toast
the shift in this year’s Imbibe 75, and also with today’s Drink of the Week—the
Eva Péron cocktail. Combining a full ounce of the bracingly bold bitter with
sweet vermouth, ginger and citrus, it’s a dynamic, yet approachable entry to
Fernet-focused sippers. Click here for the recipe.