Ingredients
SERVINGS: 1 Serving(s)
- 1 ounce Fernet-Branca
- 1 ounce Creme de Cassis
- 1 ounce red wine (Malbec is prefered)
- egg white
- ground cardamom sprinkle garnish
Preparation
Bernardino Branca invented the Fernet-Branca bitter in Milan, Italy, in 1845. The bitters are made from 27 herbs and other ingredients. The exact formula is a trade secret known only to the Fernet-Branca president, Niccolň Branca
