Italian Fizz

Recipe from Prime Meats

Adapted by Robert Simonson

Published December 1, 2009

Rating
4(13)
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—Robert Simonson

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Ingredients

Yield:1 drink

  • 2 ounces sweet Italian vermouth, like Carpano Antica

  • 1 ounce Fernet-Branca

  • 1 ½ ounces seltzer

  • Slice of orange peel

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 114 calories; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill rocks glass with ice. Pour in vermouth and Fernet-Branca. Stir until chilled and top with seltzer and orange twist.

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4 out of 5
13 user ratings
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Comments

Till

This a classic Italian aperitivo, hence the name is a bit of a misnomer. You won’t find it in recipe books since it is ubiquitous at any small Italian bar. Any bitter will do (I had Braulio on hand for a fuller, more bitter note), and in a pinch, this works without vermouth as well.

Till

This a classic Italian aperitivo, hence the name is a bit of a misnomer. You won’t find it in recipe books since it is ubiquitous at any small Italian bar. Any bitter will do (I had Braulio on hand for a fuller, more bitter note), and in a pinch, this works without vermouth as well.

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Credits

Adapted from Prime Meats

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