Name: Eeyore's Requiem
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Red bitter liqueur; 30 ml Bianco/blanc/blanco vermouth; 20 ml Gin; 7.5 ml Cynar/carciofo amaro; 7.5 ml Fernet liqueur; 2 dash Orange bitters

Eeyore's Requiem
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
1 oz	Strucchi Bianco Vermouth
²⁄₃ oz	Hayman's London Dry Gin
¹⁄₄ oz	Cynar or other carciofo amaro
¹⁄₄ oz	Fernet Branca liqueur
2 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

On the bitter side of bittersweet with cleaning piney and herbal notes from gin, carciofo, and fernet.

View readers' comments

AKA: Fernet Negroni

Variant:

Bitter Giuseppe

History:

Adapted from a recipe created circa 2009 by Toby Maloney at his Violet Hour in Chicago, USA and featured in his 2022 book The Bartender's Manifesto

Originally made with 45ml Campari, 30ml Dolin Blanc Vermouth de Chambery, 15ml Junipero (Navy-strength gin), 7.5ml Cynar, 7.5ml Fernet Branca, and one dash of each Regan's Orange and Angostura Orange bitters.

This cocktail is named after Eeyore in Winnie the Pooh, which Toby is quoted as saying is "the most bitter character in literature" so appropriate for a bittersweet cocktail.

More cocktails by Toby Maloney

Nutrition:

One serving of Eeyore's Requiem contains 222 calories

Alcohol content:

1.6 standard drinks
20.38% alc./vol. (20.38° proof)
22.5 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 12 comments for Eeyore's Requiem.
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Boris Jümmers

12th April at 21:52

My tour goes on: This has always been a little lacking. What made it a 5+ cocktail for me, is the addition of Cynar 70.

Cynar 70 is really good stuff. I highly recommend it. Where the regular Cynar feels a little thin, this one is intense, much deeper and full bodied. Has hints of menthol, licorice and even a fruit stew, wine-like nose. And much more pronounced artichoke aroma. Cough syrup also comes to mind (but in the good ways) ;-)

Also try the Midnight Marauder and the Cin-Cyn with it!

Calvin Grant

13th April at 03:30

Big agree! If I may ask, which fernet(s) do you prefer?

Loraine Herring

10th January at 22:56

I used a gomme Campari in this and a dry Balthasar Riesling Vermouth (because its what i had} and it worked fine

Frederic D.

17th December 2024 at 00:31

Definitely Campari-forward, and how could it not be? As others have mentioned, this is a drink that rewards patience. I get herbal notes from the gin and vermouth, and a bit of mint from the Fernet. The one element that does get a bit lost is the Cynar. Overall a very good drink for a specific mood.

Boris Jümmers

12th April at 21:50

Try Cynar 70 and it turns out great! Has been the missing piece for me.

1 reply

John CARR

1st September 2024 at 13:57

Fernet overly strong for me, but maybe I’m particularly responsive to the mintiness in it. Surprisingly well balanced. I’d by tempted to dial it back a little and use a navy strength gin as per the original.

John CARR

1st September 2024 at 14:00

At this point I would definitely go the bitter Giuseppe for preference.

Gary Walther

13th August 2024 at 02:43

I didn't have Cynar, but substituted Zucca Rabarbaro amaro. A complex cocktail that softened some as it warmed up. Based on the comment on pairing with cheddar, I tried it with a nice alpine cheese and nuts, and it was very good indeed. I'll definitely make again.

Jerry Bryant

6th January 2024 at 00:40

An excellent digestif. I can’t believe I had no Cynar in the cabinet tonight (I could swear I bought some last week…), but the sub of Gran Classico didn’t hurt the drink. I will certainly not Pooh-Pooh this cocktail.

Boris Jümmers

20th October 2023 at 20:11

Really tasty drink, that demands some patience, do not judge it too fast. After the first bitterness has softened up your tongue it opens up a lot.

Campari/Cap Corse Bianco Quinquina Vermouth/Fernet/Cynar/Sipsmith/Mixed Orange Bitters

Avery Garnett

18th July 2023 at 18:56

Bitter as all hell and still tasty, but it's definitely a lot of campari and campari and maybe that's a little fernet or cynar and then more campari

Mickey Jones

16th April 2023 at 01:52

I like this drink. I have tried bringing the gin up to an ounce and basically doing 1 ounce each of the campari, gin, and vermouth. I have kept the other ingredients at .25 ounce. These ratios help keep the campari from overwhelming the drink for me. Great recipe and love this site!

Mike Hobson

18th March 2023 at 17:19

Another connection to Eeyore would be that his favourite food was thistles. Cynar is named for the artichoke, which is a form of thistle and member of the Cynara genus. Maybe Eeyore would have enjoyed an artichoke now and again. A great cocktail, one of the few with a 9 on our spreadsheet........

Simon Difford

19th March 2023 at 10:53

Thanks, Mike. A brilliant connection. Impressive Winnie-the-Pooh and botany knowledge.

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