For the bitter hunters! Named for his Italian grandfather, Patrick Miller makes this fernet in small batches in Brooklyn, NY with organic gentian, aloe ferox, saffron, myrrh, zedoary, chicory root, fresh peppermint, peppermint oil, and salt. Bracingly and satisfyingly bitter even compared to today's bigger brands, it's got plenty of dark herbal, woodsy character and noticeable minty lift. Brooklyn's better digestif, it's delicious on its own in a chilled glass, in the classic Toronto, or added by drops to a Sazerac or Mule.
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