Homemade Fernet Recipe by Fercho Clementz
This recipe is translated from Cookpad Argentina. See original: Fernet casero Cooking Instructions 1 hour 1 Boil all the ingredients (herbs) in 1.5 liters of water for 5 minutes. Let the mixture cool and strain the infusion, placing it in a large container. Preferably use one with a lid, as we need to let the fernet macerate for at least 30 days. 2 Now make the caramel. Put the sugar in a pot and let it form caramel. Let it darken quite a bit. The darker it gets, the better the flavor will be. When the caramel is well melted, add 150 ml of boiling water. Be very careful (it will steam and bubble) and mix well. After a few minutes, turn off the heat and let it cool. Once it's cool, add this caramel to the same container with the infusion and mix well. 3 Finally, add the 750 ml of vodka to the container. Let the container sit for 30 days in a cool, dry, and dark place. After this time, bottle it, and it's ready to drink. 1 Boil all the ingredients (herbs) in 1.5 liters of water for 5 minutes. Let the mixture cool and strain the infusion, placing it in a large container. Preferably use one with a lid, as we need to let the fernet macerate for at least 30 days. 1 Boil all the ingredients (herbs) in 1.5 liters of water for 5 minutes. Let the mixture cool and strain the infusion, placing it in a large container. Preferably use one with a lid, as we need to let the fernet macerate for at least 30 days. 2 Now make the caramel. Put the sugar in a pot and let it form caramel. Let it darken quite a bit. The darker it gets, the better the flavor will be. When the caramel is well melted, add 150 ml of boiling water. Be very careful (it will steam and bubble) and mix well. After a few minutes, turn off the heat and let it cool. Once it's cool, add this caramel to the same container with the infusion and mix well. 2 Now make the caramel. Put the sugar in a pot and let it form caramel. Let it darken quite a bit. The darker it gets, the better the flavor will be. When the caramel is well melted, add 150 ml of boiling water. Be very careful (it will steam and bubble) and mix well. After a few minutes, turn off the heat and let it cool. Once it's cool, add this caramel to the same container with the infusion and mix well. 3 Finally, add the 750 ml of vodka to the container. Let the container sit for 30 days in a cool, dry, and dark place. After this time, bottle it, and it's ready to drink. 3 Finally, add the 750 ml of vodka to the container. Let the container sit for 30 days in a cool, dry, and dark place. After this time, bottle it, and it's ready to drink. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crock-Pot cream cheese, chicken chili Bitter gourd with egg Oven Baked Asparagus Low Carb Shrimp Fajita Skillet Red Velvet Mini Cupcakes Crock-Pot cream cheese, chicken chili Bitter gourd with egg Oven Baked Asparagus Low Carb Shrimp Fajita Skillet Red Velvet Mini Cupcakes Cheese & Onion Smashed Patata Pie Paneer Coconut Tutti frutti Laddoo Fettuccine Ragout Beef Meatballs Roasted Carrot Sticks Red Velvet Mini Cupcakes Low Carb Shrimp Fajita Skillet Zesty Carrot 🥕 & Ginger 🫚 Clear Soup Oats & Green Moong Cheela Oats Jeera Bhakri With Tomato 🍅 Peanut 🥜 Chutney Quick Khatti Meethi Guava Curry Cheese & Onion Smashed Patata Pie Paneer Coconut Tutti frutti Laddoo Fettuccine Ragout Beef Meatballs Roasted Carrot Sticks Red Velvet Mini Cupcakes Low Carb Shrimp Fajita Skillet Zesty Carrot 🥕 & Ginger 🫚 Clear Soup Oats & Green Moong Cheela Oats Jeera Bhakri With Tomato 🍅 Peanut 🥜 Chutney Quick Khatti Meethi Guava Curry