He’s still baffled by the fact that Argentinians pair the beverage with food at dinners and social events. The British bar scene has seen big changes in the past few years though, with bitter drinks intriguing more and more bar-goers, paving the way for a revival of the Italian aperitif.

Although most of those medicinal claims have now been largely debunked, Fernet is still a delicious serve that’s rightfully earned its place in the hearts and minds of hospitality workers. NID cookie, set by Google, is used for advertising purposes; to limit the number of times the user sees an ad, to mute unwanted ads, and to measure the effectiveness of ads. Staff at award-winning London bar Nightjar have also noticed a taste trend: "The British palate is not as familiar with bitter beverages as other countries," says head bartender Luca Cinalli. Speaking as a man who has eaten too much bone marrow on more than one occasion, I can confirm that chef was right. It’s hard to pin down what it is about Fernet Branca that makes it so popular but there’s no denying that it is.Both sides of the pond are having it as the pre-shift slap to the face," says Ali Reynolds, manager at the Spitalfields Hawksmoor bar. Totally disgusting,” she confesses, letting out a “bleargh” and lowering her eyebrows, still outraged by the memory. Trying it out was like a kiss, a bitter kiss that burns your tongue and makes your eyes close in disgust. The drink reached Argentinian shores in the late 19th century along with European migrants and soon became one of the country’s cultural mainstays, along with tango, barbecue, mate and dulce de leche. And they prepare themselves for a 'Fernightmare' the next morning, where a hangover can only be cured by - you've guessed it - Fernet Branca.

East London restaurant The Clove Club, has also recently introduced a Fernet Branca and crème de menthe bonbon to round off their set menus.JOHN co-founder Fergus Henderson is another man that swears by Fernet’s health benefits and uses it as an ingredient in his signature ‘Dr Henderson’ cocktail – a drink comprised of Fernet, Crème de Menthe, and ice that Ferguson claims to be the ultimate hangover cure and “the perfect tipple to follow a night of overindulgence”.

The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. With such a complex flavour profile, it is no surprise that Fernet Branca is creeping from the bar into the kitchen. The many faces of Fernet — Juan Chico is the manager of a bar in the upscale Palermo neighborhood in Buenos Aires. One of the reasons Fernet is beloved by those who work in food is that its supposed digestive properties make it a kinder drink on the gut than harder spirits or beer. Although the bar displays an array of spirit and wine bottles, Chico sells on average 70 glasses of Fernet a day.The flavour is overwhelmingly bitter, medicinal and herbal, dark and oily - its popularity endures and its especially popular in Argentina where 75% of the entire production is consumed. It’s such a staple of Argentinian drinking culture that the country consumes more than 75% of all fernet produced globally. Empty bottles of Fernet-Branca are seen scattered across the kitchen area in FX’s The Bear – a savvy signifier of verisimilitude from the set designers looking to give the restaurant of their television show a much-needed sense of realism.