THE STORY – BORN FROM FASHION:

In the mid-1960s, a trend emerged among stylish young Italians: ordering Fernet-Branca with a splash of mint syrup (Fernet-Branca alla menta). The legendary opera singer Maria Callas—a fashion icon—was known for drinking this combination, and her devoted fans followed suit. Recognising the popularity of this bittersweet-mint pairing, Fratelli Branca Distillerie launched Brancamenta in 1965 as a bottled version of the fashionable drink.

The result was an immediate success—a high-quality, natural, and particularly refreshing bitter liqueur that softened Fernet’s intimidating intensity while maintaining its complex herbal character. With lower alcohol (28% vs 39%) and added sweetness, Brancamenta became the more approachable member of the Branca family.

Note: The brand name is properly written as one word—Brancamenta—but the bottle label breaks it into two words, making it commonly known as “Branca Menta.”

THE RECIPE – FERNET BASE + PEPPERMINT: Brancamenta uses the same secret formula of 30-40+ herbs and spices as Fernet-Branca, with the crucial addition of pure peppermint essential oil from Piedmont. The exact recipe remains a closely guarded Branca family secret, but includes the same botanicals sourced from five continents:

Base Herbs (from Fernet-Branca formula): Chinese rhubarb, gentian root, galangal, chamomile, saffron, myrrh, cinchona bark, aloe, iris, linden, angelica, cardamom, bitter orange, and more

Plus:

Piedmontese peppermint oil – Intense mint and menthol cooling

Higher sugar content – Sweeter than Fernet to balance bitterness

Production: Herbs are macerated in alcohol, aged in oak casks for over one year, then blended with peppermint essential oil, water, and sugar.

APPEARANCE: Medium brown and opaque—lighter than Fernet-Branca’s inky black but still rich and dark.

TASTING NOTES:

Nose: Intensely minty with powerful peppermint and menthol. Cooling eucalyptus blast. Underlying herbal complexity from Fernet base—subtle anise, bitter herbs, aromatic spices. Fresh, invigorating, and assertive.

Palate: Bold peppermint dominates upfront with strong cooling menthol effect. Sweeter than Fernet-Branca—the added sugar masks some of the firm bitterness. Herbal complexity emerges mid-palate: rhubarb, gentian, warming spices. Bitter backbone persists but pushed to the finish rather than overwhelming. Pleasant, refreshing, and bracing. Medium body, slightly viscous.

Finish: Long and cooling with lingering peppermint and menthol. Firm herbal bitterness arrives at the end, providing balance to the sweet-mint profile. Clean, refreshing aftertaste that stimulates digestion.

CHARACTER: Brancamenta sits between sweet mint liqueurs and aggressively bitter amari. More approachable than Fernet-Branca (lower alcohol, sweeter, mint-forward), but still maintaining serious herbal complexity and bitter credentials. The intense mint can be challenging to work into cocktails, but bartenders who master it create beautifully layered drinks. Best described as a “grown-up mint liqueur”—refreshing like crème de menthe, but with Fernet’s sophisticated herbal backbone.

AS FEATURED ON BOTTLE: “Liquore amaro alle erbe” – Bitter herbal liqueur

“Liquore di menta classico. Per gustare Brancamenta è liscio o con ghiaccio. Su una libera tutto il suo gusto piacevole e rinfrescante. A acqua minerale o soda ed è ottimo per la preparazione di fantaisiosi cocktails.”

(Classic mint liqueur. To enjoy Brancamenta is neat or with ice. This releases all its pleasant and refreshing taste. With mineral water or soda, and it’s excellent for preparing imaginative cocktails.)

CLASSIC SERVING – THE ITALIAN WAY:

Neat / Liscio: Serve at room temperature or chilled in small glass as digestif. The traditional Italian post-meal serve.

Over Ice / Con Ghiaccio: Pour over ice to release the full pleasant, refreshing taste. The cooling ice enhances the mint’s thirst-quenching qualities.

“Below Zero” / Sotto Zero: The iconic serve—Brancamenta served at below-freezing temperature. This became so famous in Italian advertising that the image of “a glass carved in ice” is a true icon. Freeze the bottle and serve in a frozen glass for maximum refreshment.

Frappé: Serve over crushed ice for an intensely cold, slushy experience.

WITH MIXERS:

With Soda / Mineral Water: Brancamenta + soda water or sparkling mineral water creates a refreshing aperitif-style highball. Light, effervescent, thirst-quenching.

With Sprite: Marketed by Branca as the perfect match (as Fernet pairs with Coca-Cola). The lemon-lime sweetness complements the mint.

In Coffee: Like Fernet, Brancamenta amps up espresso or hot coffee beautifully—creating a minty “café corretto” with herbal depth.

SIGNATURE COCKTAIL – MINTONIC:

The official Brancamenta cocktail from Fratelli Branca:

Muddled lime

1 spoonful brown sugar

Fresh mint leaves

Crushed ice

1/5 Brancamenta (e.g., 30ml)

4/5 tonic water (e.g., 120ml)

Garnish: mint leaves

Build in glass, stir gently. Refreshing, herbaceous, perfect for warm weather.

MODERN COCKTAILS:

Branca Menta Mule/Dark & Stormy Hybrid: Branca Menta, aged rum, ginger beer, Angostura bitters, lime. Bubbly summer cooler with honey sweetness over mellow ginger burn.

Mint Stinger Variation: Cognac, rum, Branca Menta, white crème de menthe, crème de cacao. Rich and minty with chocolate notes.

Coffee Cocktails: Branca Menta + coffee liqueur + espresso + oat milk orgeat. Herbaceous complexity with coffee depth.

Grasshopper for Grown-Ups: Branca Menta brings adult sophistication to creamy, minty dessert cocktails.

FOOD PAIRING:

As Digestif: Traditional Italian after-dinner serve. The mint aids digestion while the bitter herbs stimulate the appetite and settle the stomach following heavy meals.

Pairs With:

Chocolate desserts (especially mint-chocolate combinations)

Coffee and espresso

Rich, creamy desserts

Ice cream (mint chip, vanilla, chocolate)

OCCASIONS:

After-dinner digestif (sweeter alternative to Fernet)

Summer refreshment (below-zero serve)

Hot weather thirst-quencher

Aperitif hour with soda

Coffee enhancement

Creative cocktail ingredient

Mint liqueur with complexity

ARGENTINA CONNECTION: Like Fernet-Branca, Brancamenta is popular in Argentina. While Fernet is typically mixed with Coca-Cola, Brancamenta pairs with lighter mixers. A good starting ratio is 3:1 (mixer to Brancamenta).

WHY BRANCAMENTA:

More approachable than Fernet-Branca

Lower alcohol (28% vs 39%)

Intense peppermint refreshment

Same complex Fernet herbal base

Versatile: neat, iced, mixed, cocktails

Iconic “below zero” Italian serve

Sweeter but still sophisticated

Perfect digestif for mint lovers

Excellent in creative cocktails

Heritage of Fratelli Branca since 1965

PERFECT FOR:

Those who find Fernet too intense

Mint liqueur enthusiasts seeking complexity

Digestif lovers wanting refreshment

Summer entertaining and cooling drinks

Coffee cocktail creators

Bartenders seeking herbal-mint depth

Anyone building an amaro collection

Fans of Italian bitter tradition with sweet tooth