Fanciulli Cocktail Recipe

Fancuilli Cocktail This drink first appeared in print in Old Waldorf Bar Days back in 1931. The book mentions that Fanciulli is Italian slang for “the boys.” A variation on the classic Manhattan, a Fanciulli substitutes Fernet for the traditional bitters. This drink is dominated by the vermouth and the Fernet, so it is important to use a strong rye or bourbon as the base. As is our preference, generally we recommend using one that is bonded or higher proof. This is also a cocktail that benefits from a more robust vermouth. Jordan’s go-to is Punt E Mes, but ask your knowledgeable liquor store clerk for other recommendations.

This is another cocktail for tipplers that appreciate bitterness, but Fernet also provides a menthol-like flavor that can be divisive among palates. It provides a minty-ness that is not at all like fresh mint in a Julep or High Ball cocktail.

Fanciulli Cocktail

  • 1 ½ oz. 100+ proof rye (recommend Rittenhouse) or bourbon (recommend Old Grand-Dad)
  • ¾ oz. sweet vermouth (full bodied; i.e. Punt E Mes or Carpano Antica)
  • ¼ Fernet Branca

Method

Combine ingredients in mixing glass, add ice, and stir well. Strain into chilled coupe or cocktail glass.

 

Have you experimented with Fernet Branca? What did you think?

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Jordan’s first liquor of choice was gin, but mostly because a gin and tonic is such an easy drink–both to make and to drink. Although he still regularly enjoys a dry Martini or Negroni, he is now firmly in the brown water camp. A great deal of his “drinking knowledge” he learns by osmosis from family and friends with actual professional bona fides.