Fernet is finding its way into hot cocktails this year. Here are three I've noticed in the last couple of months.
Rich Coffee at Rich Table, San Francisco
Fernet, Creme de Cacao, Sightglass Coffee, Brown Sugar, Pistachio Cream, Gold Dust
Strato at Lounge at Atera, New York
Coffee, cream and one and a half ounces of the bitter Italian amaro Fernet Branca.
Robert Simonson of the New York Times says, "It’s insanely delicious. But, also, possibly, just plain insane."
Miziers Demise at The Fifth Floor, San Francisco
Fernet Branca, Strauss Milk, Dark Chocolate, Crème de Menthe, peppermint marshmallow
This is on the just-launched winter cocktail menu.