Fernandito recipe
Argentina's beloved bitter and effervescent highball creation.
Method: Build ·
Glass: Highball glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 2 oz Fernet amaro (chilled)
- 5 oz Cola (regular or artisanal)
How to make a Fernandito
- Fill a tall highball glass completely with cubed ice.
- Pour the measured fernet amaro directly over the ice.
- Top the glass with chilled cola, pouring gently down the side to preserve effervescence.
- Stir gently and briefly with a bar spoon to integrate the components.
Garnish
None
Pro tip
Adjust the ratio of fernet to cola depending on desired bitterness, traditionally leaning heavy on ice for maximum chill.
History of the Fernandito
Emerging in the late 20th century in Córdoba, Argentina, the combination of fernet and cola rapidly captured national culture, though exact early mixing proportions remain locally contested. Modern bartenders still keep Fernandito in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Herbal, Bitter, Effervescent, Complex
Variations
- The Extra Bitter — Increase fernet proportion to 2.5 oz for a more robust herbal punch.
- Citrus Twist — Express an orange peel over the top to introduce subtle bright citrus oils.
- Spiced Cola — Substitute standard cola with artisanal spiced cola for enhanced aromatic warmth.
Practise making the Fernandito in the free Virtual Bar game.