In Buenos Aires, you’ll most likely spot “Ferroviario” on menus at new restaurants with bar programs. But in long-standing, all-day cantinas and cafés, it often appears as “fernet con Cinzano” or is ordered off-menu as a measure of fernet cut with vermouth. Often, bartenders eyeball the recipe, but the measurements given here are a good starting point. Tradition mandates that patrons top off their drinks to their liking with a soda water siphon; some add extra spritzes throughout to extend the drink’s lifespan.