After watching Alton Brown make this on an episode of Quarantine Kitchen ( my husband picked up some Mexican Coke to go with the Fernet Branca we already had for a previous recipe (the Toronto, here: so we could make it ourselves! In the book, David Lebovitz says that in France they often use a different Fernet (Fernet Vallet), but I haven’t been able to get that one here.
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