Actual Research-Like Substance: Scott Brody's Epic Eva Peron Story

Once in a while Your Fernetiquette pretends to be An Actual Blogger instead of being some schmo who assigns everything a cutsie tag and calls it a day. I admit it's not often, but on occasion I do put legitimate effort into this little webspace.

For example, about five months ago I took the time to type out an ENTIRE EMAIL(!!) that politely asked the purveyors of Bourbon and Branch how they managed to come up with the delicious Fernet-based cocktail known as the Eva Peron. Naturally, I didn't follow up on that email in any way, shape or form. I've been wayyyy too busy to spend my time in the dogged pursuit of truth.

Still my friends, I am here today to testify that you do indeed reap what you sew. Yes, this weekend I received the following note from Mr. Scott Brody, the lead bartender at Epic Roasthouse re: the origins of The Peron:

If you're still interested in the story behind the Eva Peron (and even if you aren't) here it is:

We had a liquor rep trying like hell to get Canton ginger liqueur into Epic back in 2008.  Shortly after bringing it in, we got a call from him to arrange a party for a friend of his.  His friend was going to Argentina on an "epic" adventure and he wanted a specialty cocktail containing Canton for the party.  

 Epic: Pictured

We agreed to try and come up with something, and I took the two ideas: Argentina and Canton, to Tony Nik's in North Beach where I knew Darren Crawford was working.  Our friend and fellow bartender Jake Cornell was there, and the three of us started brainstorming.  I knew that Fernet mixed well with Sweet Vermouth from cocktails such as the Hanky Panky, and everyone in SF knows it pairs well with ginger.  Furthermore, I knew that Fernet is wildly popular in Argentina.  We can't remember exactly who came up with the lime, or who thought of trying ginger ale; but Darren started mixing, decided on equal parts of Carpano Antica, Fernet and Canton, squeezed in half a lime, shook everything and topped it with ginger ale.  We tasted it, decided that ginger beer would work best, and voila, a cocktail is born.  We came up with the name Eva Peron, because the Evita cocktail already exists (nasty thing with Midori in it). 

The drink was a hit at the party, and once Darren started working at Bourbon & Branch, he brought the Eva Peron with him.

If you have any questions, feel free to contact me, or come by Epic and I'll be happy to mix up an Eva for you.

Cheers,  

-Scott Brody.

 Odds of me taking Mr. Brody up on that offer? Excellent.

(Srsly tho: Many thanks to Scott for the story!!! Now everyone immediately go to Epic and tip like a Rockefeller.)
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Filed Under: Actual research-like substance, Bourbon and Branch, Epic in the non-internet way, Fernet cocktails, The Argentine Menace, San Francisco in general, Don't act like I never do anything for you people

Fernet On Tap is a Real Actual Thing

I can swear to the above statement in a court of law. Because last night, I ventured all the way over to the expensive side of the City to Bullitt and saw it with my very own eyes. It was glorious.

Hella OMGs!

Let's get a close-up view on that bad boy.

Yep. That's right. It's an an adorable wee lil Fernet bottle stuck on a tap. And that tap dispenses Fernet. It's like a unicorn gumdrop fountain made of $100 bills. Too good to be real. If they had one of these at The Homestead I'd probably try to move in.

Unfortunately, they don't have one at The Homestead or anywhere else in my general area, so I'm forced to go all the way to Fernet Central/Russian Hill to sample Fernet On Tap. Russian Hill is A) pretty far from me, and B) basically the Marina. More on B) later, but let's just say I'm glad they weren't checking neighborhood passports too closely.

So what did Fernet On Tap taste like? To be honest, it tasted a heck of a lot like regular Fernet. It may have been slightly more "open" and a tiny bit less sharp, but it was still Fernet so it still had plenty of prickliness to spare. Theresa, our ever-present companion and photographer, said it tasted "warmer". I think that's right, though none of the variances are present to a large extent. Bottom line: you really have to work hard to taste the difference.

This should not be a surprise. Fernet does not exactly present the subtlest of flavor palates. You can fuss with the margins all you like, but you're not going to alter the big picture a whole bunch. Fernet On Tap will still walk up to you and slug you in the face just like Fernet Not On Tap will. The only difference may be in the exact angle of the right cross.

I don't have much more to say about Bullitt itself, so allow me to comment on Russian Hill in general. First, this is the window of the bar right next door from Bullitt:

Yes, that's a gigantic bottle of Fernet-Branca with branchy tree-like things growing out of it. Well, OK. Cheers to you Cresta's 2211 Club. Your window display is beautiful like a rainbow.

Secondly, upon leaving Bullitt and heading back up Polk street towards my friend Such A Clatter's car, we passed yet another bar. Out from said bar came stumbling a prototypical Marina DudeBrah. He wasn't wearing an Ed Hardy T-Shirt, but I can only assume that was because he was at the end of a laundry cycle. At any rate, he stumbled up to our band of merry folks, nudged me on the elbow and pointed across the street towards an attractive young lady in the crosswalk.

"Hey man," he slobbered. "Wouldn't you like to get up inside that?"

Somewhat stunned, I laughed it off and said "Oh yeah, man. Absolutely."

She had apparently heard the exchange and was obviously smitten by the high compliment paid to her by our unnamed drunkard, because she turned towards us, raised a heavily manicured hand and went "WOOOOO!!!!"

Ahh, young love. You stay classy, Russian Hill. 
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Filed Under: OMG OMG OMG, Best McQueen Tribute Evar, Russian Hill, DudeBrahs, Fernet Foto File, MSPaint Skillz, Fernet On Tap, Actual research-like substance.

Fernet On Tap in San Francisco?!? Surely you jest!

A good friend of mine breathlessly forwarded Thrillist's write-up this morning of Russian Hill bar Bullitt. Nestled amongst the generally positive tone of the review lay this tantalizing morsel of 100% pure awesome:

Bullitt's legitimately the only bar in town with Fernet... on tap...

That's right... on tap. Our traveling correspondent had privately whispered in my ear of such wonders in the Argentine barscape but I didn't actually believe that something so awesome as Fernet On Tap could exist in nature. Now that I know that Fernet On Tap is not only possible but proximate, I'm practically shaking in anticipation of experiencing it for myself.

My friend asked me if Bullitt (and Thrillist's) claim that they were in fact the only SF bar with Fernet on tap was true. My response was essentially: fuck if I know, but you can bet I'll find out. Soon.

So if anyone out there can claim to have seen or experienced Fernet On Tap within The City Limits, you are under strict orders to let me know immediately.

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Filed under: Actual research-like substance, these are a few of my favorite things, OMG OMG OMG, Best McQueen Tribute Ever

Fernet-Branca at Bourbon and Branch: The Eva Peron

Welcome to the Twenty-Teens, my friends! Did everyone use Fernet-Branca to wipe away your New Year's Day hangovers? I did, of course. Don't ask whether it worked because I don't remember.

Here at Fernetiquette, we also rang in 2010 by getting gussied-up and heading to the best little speakeasy in the city for a three hour session this Saturday night. I'd been to Bourbon and Branch a dozen or so times, so imagine my surprise when I perused the ever-shifting cocktail menu and my eyes lit upon this tall drink of water:

Don't keep your distance

Yes my friends, The Eva Peron. It appeared at the bottom of the last page of the Cocktails from Around The World section of the menu. The ingredients were listed as

• Fernet-Branca
• Carpano Antica (A sweet vermouth produced by the Branca distillery.)
• Ginger liquor
• Lime juice
• Ginger beer

The menu noted that the Peron was an homage to Argentina and San Francisco's appreciation for Fernet. Naturally, I ordered it immediately. Unfortunately, due to the strict house rules I could not take a picture of the resulting concoction's presentation, but it was beautifully served in a collins glass over ice with a slice of lime. Approximately the color of whiskey and water, The Eva Peron was (like most everything at Bourbon and Branch) sublimely delicious.

Before I tasted it, I was a little wary of how much I would enjoy it as I'm not a huge fan of ginger flavors, but strangely the Fernet managed to be both front-and-center and quite subtle. I don't claim to have the most sophisticated palate for this sort of thing, but the lime and the effervescence from the ginger beer even seemed to help separate some of the floral and herbal notes from the Fernet. The overall effect was a complex, refreshing cocktail that had an earthy, almost wooden flavor... but in a good way.

Bottom line, I thought this was damned tasty. If they canned it and sold it in tall boys at corner stores, I'd buy a twelve-pack. Even one of my most staunchly Fernetphobic companions had this to say:

"It was interesting. I don't know if I would have finished the whole thing, but it was definitely not unpleasant."

 High praise!

I have put in an email to Bourbon and Branch to see if I can ask some questions about how they came up with the idea for The Eva Peron and see if I can get a better idea of the recipe. I'll report back if I hear anything in return.

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Filed under: Fernet cocktails, It's not really that bad ya know, Bourbon and Branch, Drinks named after former heads of state, The Argentine Menace, actual research-like substance