Fernet Hunter
Fernet Hunter Granit
Fernet Hunter Granit is the second generation of the original Fernet Hunter and the second collaboration between father and son (Holzer/Holzer). A true bitter, what separates Fernet Hunter Granit from Fernet Hunter is its dryness, increased bitter notes, and decreased sugar content. In addition to Arnica, Orrisroot, and Lavender, Fernet Hunter Granit is also made with Chamomile, which provides a strong aromatic character and complexity to this unique bitter.
The name "Granit" refers to the solid granite rocks that can be found throughout Austria's Mühlviertel region - a part of the Bohemian massif that stretches from the Czech Republic to the Northern parts of Austria. For our second spirit in the Fernet Hunter family, we wanted to create a bitter that truly captured the essence and dryness of granite. To mimic these characteristics, our recipe foundation was altered by increasing the ratio of roots and slightly decreasing the aromas of lavender and arnica.
Fernet Hunter is a fresh take on a classic Italian bitter. Using a recipe that dates back to the early 1900’s, this aromatic spirit is made from a select combination of botanicals, including Arnica, Orrisroot, and Lavender, which are found in and around the Austrian town and forest of Brunnwald.
These herbs and spices are handpicked and dried during the hunting season, hence the name Fernet Hunter. Utilizing a low-temperature infusion method, the true essence of each ingredient is extracted, which gives Fernet Hunter its unique character and balance.
Established in collaboration between father and son (Holzer and Holzer), Fernet Hunter combines centuries of experience in distilling and alcohol trade with a modern approach in bartending. Fernet Hunter can be enjoyed in many ways, but it’s best consumed chilled - with soda, tea, or in cocktails.
Our palates naturally long for the bitterness of Fernet Hunter Granit a bitterness that is best served in a highball with solid ice. To compliment Fernet Hunter Granit, look for ingredients with a natural sweetness.
Fernet Hunter Granit, "True Bitter".
Story
Ingredients
Fernet Hunter is created by Raphael Holzer and Neville Kotewall – two friends who met in Hong Kong and who share a passion for quality food and drink. While they come from opposite backgrounds, both Raphael and Neville believe in the importance of craftsmanship and artisanal products and their place within food and beverage culture.
Raphael’s family history is embedded in alcohol production. His great grandfather, Oskar Holzer, was first introduced to the world of spirits with Fernet Stock in Trieste, Italy. Oskar helped build the Stock empire and guided the company through adversity at every turn, including relocating to Linz, Austria during the Second World War. It was in Austria where his son, Guido Holzer, became an accomplished distiller at Stock and in the late 1960’s, Guido branched out on his own to start Holzer & Holzer. Guido’s son, Gilbert Holzer, eventually took over the business and continued the family craft of distilling in the Brunnwald Forest, 30 kilometers north of Linz. This is where Raphael grew up, where his own passion for the spirit industry began, and where Fernet Hunter is currently produced today.
Arnica – Indigenous to mountainous regions, arnica is a herbaceous plant in the sunflower family. It’s roots and flowers are known for their medicinal properties and are used in Fernet Hunter to provide a distinct herbal undertone to the spirit.
Orris Root – Found on the steep slopes of the Alps, orris root petals bring bittersweet notes and a violet-like aroma to Fernet Hunter. The root enhances the other herbs and spices used to make the spirit.
Lavender — At home in the rocky soil of The Muehlviertel (upper Austria), lavender buds provide the aromatic quality to Fernet Hunter. Beyond the pleasant aromatics, the lavender also works as a tonic to settle the stomach when consumed after meals.
Fernet Hunter Granit
"Granit" - refers to the solid granite rocks that can be found throughout Austria's Mühlviertel region - a part of the Bohemian massif that stretches from the Czech Republic to the Northern parts of Austria. Granite defines this area and its landscape provides many of the natural resources used to make Fernet Hunter Granit.
Chamomile - provides a strong aromatic character and complexity to this unique bitter. A plant that historically stands for comfort and courage - is also added, which naturally enhances the bitter notes and provides a smooth texture to the amaro.
Recipes
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Fernet Hunter is made with a unique combination of botanicals
to produce a complex spirit that’s not only good on its own but great
in cocktails too. And when it comes to making cocktails with Fernet
Hunter, simplicity is key. Due to the nature of this
spirit, it’s best to use fresh and light ingredients to create
perfectly balanced and refreshing cocktails for any occasion.
Hunter Highball
- 50 ml of Fernet Hunter
- 2 sprigs of fresh mint
- Soda water (using high-quality soda water is key)
- Solid ice
Pour Fernet Hunter into a pre-chilled 300 ml highball glass. Fill the glass with ice to the rim. Break the mint in the palm of your hand to release the oils and drop inside the glass. Top up with the soda water and give the ice a quick lift with a bar spoon.
Spiced Daiquiri
- 30 ml Fernet Hunter
- 30 ml Flor de Cana 4 yr
- 30 ml lime
- 15 ml Sugar
Squeeze fresh lime every time you make this drink (fresh lime juice is key). Add Fernet Hunter, rum, and sugar and shake with lots of solid ice. Double strain in a chilled coupe glass.
Granit Hi
- 50 ml Fernet Hunter Granit
- 80 ml good Soda Water
- 10 ml Honey ( optional )
- Lemon Zest
Start with a 300 ml highball glass.
Measure Fernet Hunter Granit with optional honey; pour into the highball glass. Add solid ice.
Top up with soda, release the lemon zest’s oil, gently lift.
Mandarin Martini
- 60 ml Fernet Hunter-infused BASAO Jasmine Green Tea*
- 60 ml Bianco Vermouth
In a Mixing Glass (use shaker or Measuring Glass if unavailable) add the liquids along with 3 Mandarin Peels; fill the glass with good quality ice cubes and stir continuously until the outside of the glass feels chilled; strain the Cocktail into a Martini Glass or Coupe; garnish with a Mandarin Peel
*Fernet Hunter-infused BASAO Jasmine Green Tea
- 200 ml Fernet Hunter
- 1 x BASAO Jasmine Green Teabag
Measure out the Fernet Hunter and place the teabag inside; allow to infuse for 10 minutes, then discard the teabag; bottle and store at room temperature until use
Chin Shin Highball
- 50 ml Fernet Hunter
- 60 ml Cold Brew Chin Shin Oolong
- 60 ml Soda Water
- 2 tsp Raspberry Jam
In a Highball Glass, add the Fernet Hunter, BASAO Cold Brew & Jam; stir the ingredients together to incorporate the Jam; fill the glass with good quality ice cubes, as many as you can fit in; top with Soda and lift the drink to Mix; garnish with a Lemon Peel
Jin Sour
- 50 ml Fernet Hunter
- 60 ml Cold Brew Jin Xuan Oolong
- 1/2 Lemon
- 8 Mint Leaves
- 2 tsp White Caster Sugar
Cut Lemon into wedges & muddle with white Caster Sugar; add BASAO Cold Brew Tea and Fernet Hunter along with 8 Mint Leaves to a shaker; fill the shaker with ice and gently shake to keep the mint leaves intact; empty contents into a Rocks Glass and enjoy!
Tieguanyin Toddy
- 50 ml Fernet Hunter
- 150 ml Hot Brew Tie Guan Yin
- 10 ml Honey
- 3 Lemon Wheel
- 1 Ginger Wheel
- 3 Goji Berries
In a Tea Cup add 3 Lemon Wheel, 3 Goji Berries & 1 Ginger Wheel; Pour in the Fernet Hunter and Hot Brew BASAO Tea taking care with the hot ingredients; allow to cool until preferred temperature and enjoy!
Wudong Highball
- 50 ml Fernet Hunter
- 60 ml Cold Brew Wudong Dancong Oolong Tea
- 60 ml Fresh Green Apple Juice
- 30 ml Soda Water
In a Highball Glass, add the Fernet Hunter & Cold Brew BASAO Wudong Dancong Oolong Tea; fill the glass with good quality ice cubes, as many as you can fit in; top with Soda & Juice then lift the drink to Mix; garnish with 3 Apple Slices.
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