May
17
2010

Last night a Fernet saved my life.

Fernet Branca

If you live in our lovely city by the bay, then you may already be familiar with this potent elixir of joy.

But if you are visiting this blog from somewhere other than San Francisco or Argentina (welcome, fellow Enthusiasts!) you may not know much about this local hero of a beverage.

For us, Fernet is an “industry drink”—the “industry,” in this case, being the one that is often ironically referred to as “hospitality.”  This would include restaurant, hotel, theme park, general tourism, and though I have no experience with it, I’m pretty sure retail overlaps quite a bit. For the purposes of this post, I speak about Fernet from the POV of the corporate restaurant sweatshop worker, as that is how yours truly became quite the fan of this little bit o’ Darth Vader in a glass.

It’s bad. I mean, really bad. For non-industry people, just the smell is enough to put them off drinking for a good long time. They look at you in bewildered confusion—why on earth would anyone voluntarily drink this stuff?
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