The most diplomatic descriptions of fernet usually include terms like “polarizing” and “acquired taste,” while more straightforward takes liken its belligerently botanical, often mentholated flavor profile to that of Listerine or Robitussin.

“Mezcal is such a beautiful and rare spirit that takes so much hard labor and time to produce. You want to make sure you're not masking it with a blast of hops or malts.”

The ability to draw out clues about a guest’s palate (“I like fruity drinks!” “Just don’t make it too sweet...") and turn that into a drink recommendation they’ll love is the hallmark of a great bartender.

“People think they dislike Fernet until they've had it in a balanced way. The beer's coffee and rich dark chocolate notes work well with the Fernet to calm it down.”