Fernet con Cola

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The iconic Argentine cocktail combining the herbal bitterness of Fernet-Branca with sweet cola, creating Argentina’s beloved national drink

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Highball Glass

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Recipe

1 cocktail (225ml)

Fernet Branca
50 ml
Coca Cola
150 ml
Ice
4 cubes
Lime
1 wedge

Recipe credit: Traditional Argentine Recipe

Instructions

3 minutes to make

Step

Fill the highball glass with 4-5 medium ice cubes, ensuring good coverage without overpacking.

Step

Measure and pour 50ml Fernet-Branca directly over the ice cubes.

Step

Hold the glass at a 45-degree angle and slowly pour the chilled Coca-Cola down the side of the glass to preserve carbonation and create the signature foam.

Step

Gently stir with a bar spoon just enough to combine the ingredients while maintaining the foam layer.

Step

Optional: Add a final splash of Fernet on top (coronado technique) to enhance aroma and settle the foam.

Step

Serve immediately while the foam is at its peak, optionally garnished with a lime wedge.

Equipment

Jigger

Bar spoon

Description

Fernet con Cola, also known as Fernandito, is Argentina’s national cocktail that originated in Córdoba in the 1980s. This deceptively simple highball balances the complex herbal bitterness of Fernet-Branca with the sweet effervescence of cola, creating a drink that’s become synonymous with Argentine social culture. More than just a cocktail, it’s a ritual that brings people together across the country.

Nutritional information

1 cocktail (225ml)

Calories

195

ABV

18.5 %

Alcohol

33 g

Carbs

24 g

Carbs from Sugar

24 g

Fat

0 g

Protein

0 g

Sodium

15 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

Use cola with real sugar rather than high fructose corn syrup for the most authentic flavor profile and better foam development.
The classic 1:3 ratio of Fernet to cola can be adjusted to taste - beginners should start with less Fernet and gradually increase as they develop a taste for the herbal bitterness.
Pour the cola slowly at a 45-degree angle to maximize foam creation, which is essential for both presentation and mouthfeel of this cocktail.
Chill your glass beforehand and use medium ice cubes rather than crushed ice to maintain optimal dilution and carbonation levels.
The coronado technique (final Fernet splash) is optional but adds aromatic intensity - let it settle naturally rather than stirring it in.

What's the proper ratio of Fernet to cola for beginners?

Start with a 1:4 or 1:5 ratio (40ml Fernet to 160-200ml cola) if you’re new to Fernet’s intense herbal flavor. The traditional 1:3 ratio can be overwhelming for those unfamiliar with amaro.

Can I use other brands of fernet or cola?

While Fernet-Branca is traditional and preferred in Argentina, other fernet brands work. For cola, Coca-Cola with real sugar is ideal, but avoid diet versions as they don’t foam properly and alter the taste significantly.

Why is the foam so important in Fernet con Cola?

The foam isn’t just aesthetic – it carries the aromatic compounds and creates a creamy mouthfeel that helps balance the harsh medicinal notes of Fernet. Proper foam indicates correct technique and ingredient quality.

What does "coronado" mean in the context of this drink?

“Coronado” means “crowned” – it’s the technique of adding a final splash of Fernet on top of the foam, which intensifies the aroma and helps settle the foam without stirring.