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Why Fernet Is Fueling The Restaurant Industry, And Not As Bad Tasting As You Think | Food Republic
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ScottSmith likes this

Chefs love Fernet. Bartenders love Fernet. People who write about chefs and bartenders love Fernet. Mario Batali loves Fernet. It ends about there. So why are we paying tribute all week to this mysterious Italian spirit, a liquid that packs a punch at first sniff — and a walloping left jab before the empty shot glass hits the stick?