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This document provides a recipe for making Fernet No.1, a herbal liqueur containing 27 ingredients including Peruvian bark, saffron, mushrooms, calumba root, myrrh, aloe, and various roots and herbs. The process is very complex, requiring the ingredients to macerate in alcohol and water for at least 15 days before aging for 6 months to a year. While similar to commercial Fernet Branca, homemade production would be incredibly expensive and time consuming due to the large number of ingredients and lengthy agi

Author

adr1k05

Language

EN