Fernet Soda
Added 2023-04-01 13:36:51 +0000 UTCFernet is an acquired taste, but this soda recipe is designed to show you where we can go with formulations. We don't have to just do colas and lemon-lime soda, we can make an infinite variety of soda flavours.
The formula sheet is attached below as a PDF and I've also included four versions of the Fernet recipe. Do note that a number of compounds in these recipes are no longer approved for use in beverages, specifically agaric, Virginia snakeroot and calamus. Teriak is probably Aristolochia which is also not approved.
Badian is Star Anise.
The recipe for the soda came from the Source Book of Flavours (1981) and was listed to make an alcoholic Fernet aromatic extract. This particular version was all essential oils, so in that case, we can turn it into a soda essence, hence Fernet Soda.
There is also the extract version:
As well as this version from the Manual for the Essence Industry
And this one from Il liquorista:
If you like Fernet, you like Fernet.
Comments
What about the thujone in the wormwood ? How to deal with it ???
Ja di
2025-03-02 15:54:04 +0000 UTCThanks and you are welcome. And people often don't make the connection but the original soda beverages we almost all-natural and made from herbs and spices.
Darcy S. O'Neil
2024-06-25 23:52:55 +0000 UTCI’m a trained herbalist with a background in biology and chemistry. I never considered all of the herbs, extracts, tinctures, and oils that I work with would make incredible sodas. You have opened up a whole new world for me. Thank you.
Angel5683
2024-06-25 20:28:36 +0000 UTCI don't know of another name for it.
Darcy S. O'Neil
2024-04-01 13:09:09 +0000 UTCIva Herb have another name or equivalente or substitute? thanks!
Matias Cuneo
2024-03-28 11:53:58 +0000 UTCHey Chris, For the Fernet soda, yes, those extract are the standard 100 g to 100 mL of alcohol. Though I combined all the spices in equal amounts and did a single extract. I think I did 25 grams of each since they are all equally added, and then just used 75 mL of alcohol. And yes, for extracts, I typically let them sit for 24 hours fully covered in alcohol before collecting any extract. I also drain off some of the extract after 24 hours, add the remaining alcohol and let that site for an additional 24 hours (48 hours total) before I complete the extract.
Darcy S. O'Neil
2023-11-12 19:42:37 +0000 UTCHi Darcy, I am working on a batch of fernet soda. The extracts listed here, are these made using the percolation setup and 100g herb :100g 65% ethanol per your extracts video more or less? In the "how not to make rootbeer" video you mention that roots may take longer to infuse, even from a percolator. Do you recommend leaving the stopcock closed for a period of time before beginning to collect drops to allow more time for extraction?
Chris Carlson
2023-11-12 16:29:02 +0000 UTCExtracts are about 50% less flavorful than essential oils essences, plus the extracts tend to be more bitter because they also extract the alkaloids in the herbs/spices, where essential oils tend not to because they are often distilled. Cold press oils (orange, lemon, lime, etc) are the exception.
Darcy S. O'Neil
2023-07-19 13:04:34 +0000 UTCHello. Can we swap extract with oils? What would the difference in the amount be? I have access to Saffron Oil and not the extract.
Harsha
2023-07-18 11:45:11 +0000 UTCFernet sure is a complex drink. I certainly like it and it was introduced to me by a bartender many years ago. What a complex flavor there is. I don't even recognize these flavors. Just wild stuff.
Brian
2023-04-11 20:11:13 +0000 UTCI do have an Amer Picon recipe, so I'll put that in the queue. Sanbitter is a bit harder since there isn't much publicly available so I'll have to reverse-engineer it, but I do love them along with Crodino and Gioia.
Darcy S. O'Neil
2023-04-11 15:54:47 +0000 UTCAbsolutely agree - this is great! And a Stappi/Sanbitter video would be incredible! I’d also love to hear Darcy dive into some of the known formulas and techniques for making liqueurs like Amer Picon and Suze
Warren Johnston
2023-04-09 15:49:59 +0000 UTCThis is exactly the kind of content I became a supporter for. Amazing! Definitely looking forward to making this. Would love to see a recipe for a Campari soda like San Bitter. Thank you for this!
Jay Watson
2023-04-06 01:59:52 +0000 UTCYou have a keen eye. I distilled the Vidal grapes two years ago, I had read that Vidal was actually being developed for Cognac, before the French government decided hybrids were non grata. I did Reisling as well. They both came out great, Vidal a touch better, though. I should get to distilling this summer, I just have a few more soda technique videos to do to complete everyone's training, then a couple of Coke and Crystal Pepsi, and then I'll bounce back and forth between soda, distilling and wine.
Darcy S. O'Neil
2023-04-04 15:52:11 +0000 UTCI really appreciate your enthusiasm on this one. I agree, it is super fun to make the transition from "recipe" to creative use of technique. I just made a lower calorie energy drink, with ginger ale flavor profile, based upon your methods and it came out great. I am looking forward to your work on distillation. I saw the Vidal eau de vie sticker on one of your bottles. So many cool ideas to expolore witih esters and other aspects of spirits before they make it into the drinks as well.
Chris Carlson
2023-04-02 19:54:58 +0000 UTCPerfect day for this recipe, king. Cheers! 🥂
Antonio Pagan
2023-04-01 14:30:04 +0000 UTC
