Fernet
Posted: Wed Feb 23, 2011 7:58 am
I have several Fernet recipes. This comes closest to Luxardo Fernet at 45%abv. Outside of Italy, you may have difficulty locating some of the ingedients. I will put as many links to as many of the more unusual ingredients as possible. Some substitutions can be made for some of the ingredients without ill affect to the finished product. This is a good starting recipe for a first timer trying to make a Fernet.
Fernet Ricetta No.1
China Rossa gr.20
Zafferano gr.30
Agarico Bianco gr.30
Radice di Columba gr. 30
Mirra in polvere gr.50
Aloe gr.50
Radice di Zeodaria gr.100
Triacca o Theriaca gr.100
Anici Verdi gr.100
Radice di Genziana gr.100
Radice di Rabarbaro gr.100
Radice di Liquirizia gr.100
Camomilla Volgare gr.200
Menta Piperita gr.200
Spirito Puro 95° lt.15
Acqua Distillata lt.15
Olio di Menta Piperita 10 gocc.
Si sminuzza tutto e si mettono in infusione in lt.10 di spirito e lt.2 di acqua per almeno 15 giorni.
Si cola con pressione e si aggiunge il resto dell'acqua, spirit e olio di menta. Si colorisce con zucchero bruciato e si filtra. Subito è imbevibile. Devono passare almeno 6 mesi di invecchiamento. Invecchiare nel barile nuovo di quercia bianca o castagno per uno anno e preferito. Più matura e più migliora!
Notate chee non c'è zucchero, secondo la tradizione medica. Lo zucchero danneggia la digestione.
Ridurre a piacere le dosi rispettando le propozioni. Ad esempio dividi la ricetta per 10 per fare 3 litre.
Fernet Recipe No.1
Peruvian Bark (Cinchona succirubra) 20g
Saffron 30g
White Agaric/ Larch Agaric Mushroom (Polyporus officinalis) 30g
Don't buy the junk advertised through Wikipedia. Real product is as white as snow, very brittle, and has no offensive odor.
Columba (Calumba) [Jateorhiza calumba or Jatrorrhiza palmata] Root 30g
Myrrh gum and resins in powder 50g
Aloe (Pulp scraped from the inside of fresh leaf, not the juice) 50g
Zedoary Root 100g
Teriaca or Teriaca Veneta (a.k.a. Venice Treacle) 100g
Green Anise Seeds 100g
Gentian Root 100g
Rhubarb Root (R. palmatum) 100g
Licorice Root 100g
Plain or German Chamomile, NOT ROMAN CHAMOMILE 200g
Peppermint 200g
Pure Grain Alcohol (of the best quality possible) 95% abv. 15 Liters
Distilled Water 15 Liters
Peppermint Essential Oil 10 drops
Chop all the ingredients as fine as possible. Put them to macerate in 10 liters of the alcohol diluted with 2 liters of the water (in an air tight demijohn in a very warm place), for at least 15 days. After this time has passed, drain the mixture under pressure; add the rest of the water, alcohol, and the peppermint oil. Color (the liqueur) using burnt sugar (caramel) and then filter. Immediately made, it is undrinkable. It must age for at least 6 months. It is preferred to age it in a new barrel made of white oak or of chestnut for 1 year. The more it age, the better it gets! Note that this does not contain sugar in keeping with medical practice. Sugar impairs digestion. Reduce the recipe at you pleasure keeping to the proportions. For example divide the recipe by a factor of 10 to make 3 liters.
Sources for obscure ingredients:
Peruvian Bark, Zedoary Root
http://www.pennherb.com/cgi-bin/herbsto" onclick="window.open(this.href);return false;" rel="nofollow ... indexherbs
Calumba Root in 25, 100, 250, & 500g sizez
http://www.baldwins.co.uk/perl/go.pl/sh" onclick="window.open(this.href);return false;" rel="nofollow ... sults.html
Peruvian Bark (China), Teriaca Veneta
http://www.erboristerie.com/index.php/c ... 1m4mej2vs0" onclick="window.open(this.href);return false;" rel="nofollow
Other roots and herbs, use you own local sources
The only problem item is going to be the White Agaric/ Larch Agaric Mushroom (Polyporus officinalis). I do not know of any herb vendors, natural foods stores, or any other sources outside of Italy that sell this. But as I said before, it can be substituted or omitted. If you want to use a substitute product you can use Manna Ash, it has similar effects on the body and the digestive tract. http://www.botanical.com/botanical/mgmh/a/ashmn075.html" onclick="window.open(this.href);return false;" rel="nofollow Read more!!
http://www.erboristerie.com/product_inf" onclick="window.open(this.href);return false;" rel="nofollow ... s_id/73715
Fernet Ricetta No.1
China Rossa gr.20
Zafferano gr.30
Agarico Bianco gr.30
Radice di Columba gr. 30
Mirra in polvere gr.50
Aloe gr.50
Radice di Zeodaria gr.100
Triacca o Theriaca gr.100
Anici Verdi gr.100
Radice di Genziana gr.100
Radice di Rabarbaro gr.100
Radice di Liquirizia gr.100
Camomilla Volgare gr.200
Menta Piperita gr.200
Spirito Puro 95° lt.15
Acqua Distillata lt.15
Olio di Menta Piperita 10 gocc.
Si sminuzza tutto e si mettono in infusione in lt.10 di spirito e lt.2 di acqua per almeno 15 giorni.
Si cola con pressione e si aggiunge il resto dell'acqua, spirit e olio di menta. Si colorisce con zucchero bruciato e si filtra. Subito è imbevibile. Devono passare almeno 6 mesi di invecchiamento. Invecchiare nel barile nuovo di quercia bianca o castagno per uno anno e preferito. Più matura e più migliora!
Notate chee non c'è zucchero, secondo la tradizione medica. Lo zucchero danneggia la digestione.
Ridurre a piacere le dosi rispettando le propozioni. Ad esempio dividi la ricetta per 10 per fare 3 litre.
Fernet Recipe No.1
Peruvian Bark (Cinchona succirubra) 20g
Saffron 30g
White Agaric/ Larch Agaric Mushroom (Polyporus officinalis) 30g
Don't buy the junk advertised through Wikipedia. Real product is as white as snow, very brittle, and has no offensive odor.
Columba (Calumba) [Jateorhiza calumba or Jatrorrhiza palmata] Root 30g
Myrrh gum and resins in powder 50g
Aloe (Pulp scraped from the inside of fresh leaf, not the juice) 50g
Zedoary Root 100g
Teriaca or Teriaca Veneta (a.k.a. Venice Treacle) 100g
Green Anise Seeds 100g
Gentian Root 100g
Rhubarb Root (R. palmatum) 100g
Licorice Root 100g
Plain or German Chamomile, NOT ROMAN CHAMOMILE 200g
Peppermint 200g
Pure Grain Alcohol (of the best quality possible) 95% abv. 15 Liters
Distilled Water 15 Liters
Peppermint Essential Oil 10 drops
Chop all the ingredients as fine as possible. Put them to macerate in 10 liters of the alcohol diluted with 2 liters of the water (in an air tight demijohn in a very warm place), for at least 15 days. After this time has passed, drain the mixture under pressure; add the rest of the water, alcohol, and the peppermint oil. Color (the liqueur) using burnt sugar (caramel) and then filter. Immediately made, it is undrinkable. It must age for at least 6 months. It is preferred to age it in a new barrel made of white oak or of chestnut for 1 year. The more it age, the better it gets! Note that this does not contain sugar in keeping with medical practice. Sugar impairs digestion. Reduce the recipe at you pleasure keeping to the proportions. For example divide the recipe by a factor of 10 to make 3 liters.
Sources for obscure ingredients:
Peruvian Bark, Zedoary Root
http://www.pennherb.com/cgi-bin/herbsto" onclick="window.open(this.href);return false;" rel="nofollow ... indexherbs
Calumba Root in 25, 100, 250, & 500g sizez
http://www.baldwins.co.uk/perl/go.pl/sh" onclick="window.open(this.href);return false;" rel="nofollow ... sults.html
Peruvian Bark (China), Teriaca Veneta
http://www.erboristerie.com/index.php/c ... 1m4mej2vs0" onclick="window.open(this.href);return false;" rel="nofollow
Other roots and herbs, use you own local sources
The only problem item is going to be the White Agaric/ Larch Agaric Mushroom (Polyporus officinalis). I do not know of any herb vendors, natural foods stores, or any other sources outside of Italy that sell this. But as I said before, it can be substituted or omitted. If you want to use a substitute product you can use Manna Ash, it has similar effects on the body and the digestive tract. http://www.botanical.com/botanical/mgmh/a/ashmn075.html" onclick="window.open(this.href);return false;" rel="nofollow Read more!!
http://www.erboristerie.com/product_inf" onclick="window.open(this.href);return false;" rel="nofollow ... s_id/73715