Like nearly everyone who has spent any time working in kitchens, or any good San Franciscan, I'm a big fan of Fernet. A little glass of that, and a small glass of ginger ale as a back, absolutely perfect. In thinking about the (alleged) medicinal properties of this digestif, I started tinkering with an idea for a Fernet cocktail. This fits the bill pretty nicely.
1 oz. Fernet Branca
½ oz. Bénédictine
8 dashes Angostura Bitters
2 oz. Ginger Ale
Meyer lemon peel (though a regular lemon peel will suffice)
Fill a lowball glass about halfway with ice. Add in your Fernet, Bénédictine, bitters, and ginger ale, and give it a good stir. Curl and twist you lemon peel over the glass (so as to release its oils) until it resembles straw, and drop it into the glass.
Good Prepping & Dining Music