Everyone drinks Fernet with Coke. Not just anyone makes it
Let's start with the star of Argentine aperitifs. We are talking about Fernet with coke. Yes, just as we mention, like two Siamese twins, in Argentina, fernet and coke are so intertwined that the term has already become one word. This aperitif is prepared with fernet, although the 'manual' says it can be made with any brand, tradition indicates it should be made with the most prestigious, or in its absence, the second brand, but never below that level. Then comes the coke, and here it's important to clarify — without intending to over-advertise — that Fernet with coke is made with Coca-Cola; any other cola substitute from another brand is considered a mortal sin, not even the historic rivalry of the drink born in Atlanta, USA, is accepted. Lastly, we add ice. Fernet with coke is best served very cold and in large glasses or, if preferred, in a jar that allows sharing.
The Fernet with coke has spread from Córdoba to the entire world. Córdoba province is considered the largest consumer of this aperitif globally, and every Córdobés considers themselves a fernet expert bartender. It was in Córdoba where its baptism was sealed — it was called Fernando — so when a Córdobés invites you to have a Fernando, you already know what they’re talking about.
It's a phenomenon worth studying—discovering the reasons how Fernet with coke has managed to establish itself in various moments of Argentine life. Before the barbecue, while waiting for the first cuts to come out, someone will loudly say 'Let’s prepare the Fernando,' and within minutes, the jar containing the perfect proportions of each ingredient will circulate among all diners. Of course, when the meat arrives at the table, we give place to its majesty, Argentine wine. But later, during the sobremesa (after-meal chat), the jar of Fernet with coke will revive and the round will start again.
That's how it is — Argentinians invented Fernet with coke, and we are very proud of it.
"Old! Bring the snack platter and vermouth because the kids are here"
How many times have we heard that shout in Argentine patios? Vermouth, vermouth, or simply vermú, is one of the most beautiful traditions shared by Argentinians in our cuisine because it is intimately related to family gatherings. It particularly reminds me of unforgettable moments—my father by the grill and, when we arrived at his house, it only took seconds for the snack platter and vermouth to be set on the patio table.
Of course, vermouth is another of the great heritages left by our grandparents from the US when they came to this America, which they later loved so much, full of hopes. But of course, we’ve adapted it and given it our very Argentine touch. Vermouth is a wine flavored with wormwood, and along with the snack platter, it’s served with lemon and soda. It is the aperitif that accompanies Sunday family lunches. While it’s true that vermouth has taken a bit of a backseat to Fernet with coke, nothing and no one replaces the football chat between father and son, with a vermouth in the middle, while we wait for the homemade ravioli to arrive at the table.
During summer heat... ¡Sangria!
Summer nights, those when heat suffocates, are perfect for sharing a delicious jar of sangria. This popular aperitif among Argentina’s hot palates can be made in complex or simple ways.
Basically, sangria is a drink prepared with wine, soda, sugar, and fruits. It’s served with a lot of ice and is the ideal refreshment against the oppressive heat.
Although some customs have been lost due to urban development, we can still see in neighborhoods, on summer evenings, families sitting outside their houses because 'inside, you can’t breathe', accompanied by a jar of sangria.
The quick and easy way to prepare sangria is by putting in a jar a liter of red wine—preferably from Borgoña—, the juice of two lemons and two oranges, a good amount of sugar, then plenty of soda and ice, stirring with a spoon and ready to enjoy.
Before we say goodbye, we want to highlight that each drink accompanies a moment in Argentinian life, turning them into everyday celebrations. To these traditions, ¡Cheers!
