Industry Standard

If you’ve ever known anyone in the restaurant or bar industry, especially on the West Coast, fernet is, like, The Thing. It’s a herbal liqueur that is way stronger than the gentle Leopold Bros. Alpine we use throughout the book, and it is known for its syrupy bitterness. If it’s available near you, I’d definitely choose the version Brittini recommends in the spirits glossary, as it is not nearly so much of an assault to one’s mouth but rather a touch sw