While my friends in San Francisco will argue Fernet-Branca is best served as a shot, it is traditionally served over plenty of ice a with a slice of lemon or orange. In Argentina they drink Fernet-Branca long over ice mixed with seven parts cola. The drink is so popular there that the Branca family set up a distillery in Buenos Aires in 1935. Once blended, these various different botanical macerations are aged for 12 months in huge Slovenian oak vats of between 15,000 and 20,000 litres each. These vats are beautiful examples of the cooper's craft and incredibly there are more than 300 of them in the cellars of the distillery.

Not for fixing your body (for that, see “cholera treatment,” below). Fernet-Branca is like Band-Aid or Kleenex or Q-Tip: a brand name so well-established it becomes synonymous with the category. In truth it isn’t even the only “fernet.” Fernet-Branca did popularize the category, though, and is likely the only reason many of us started craving that strange, root-y, “this-Birch-Beer-dropped-out-of-grad-school-to-play-jazz-fusion” complexity of any other fernet liqueurs. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Chalk it up to the Milanese heritage, we guess? There’s one with a dancing alligator (crocodile?) and one with two aquatic ladies battling ( playing ?) in the ocean. Fernet-Branca was one of the first liquor companies to successfully parlay the mood of a drink into a clear, “cool” visual aesthetic. The company began marketing with well-known artists in the late 19th century, but it wasn’t until 1893 that prolific Italian poster artist Leopoldo Metlicovitz designed the brand’s now-famous, oft-tattooed eagle logo. And but for the inevitable marketing aberration, they’ve stayed cool ever since. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.