Eeyore's Requiem

Difford’s Guide
Discerning Drinkers (107 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Strucchi Red Bitter (Campari-style liqueur)
1 oz Strucchi Bianco Vermouth
23 oz Hayman's London Dry Gin
14 oz Cynar or other carciofo amaro
14 oz Fernet Branca liqueur
2 dash Orange Bitters by Angostura
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

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Originally made with 45ml Campari, 30ml Dolin Blanc Vermouth de Chambery, 15ml Junipero (Navy-strength gin), 7.5ml Cynar, 7.5ml Fernet Branca, and one dash of each Regan's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

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

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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Boris Jümmers’ Avatar 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’s Avatar Calvin Grant
13th April at 03:30
Big agree! If I may ask, which fernet(s) do you prefer?
Loraine Herring’s Avatar 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.’s Avatar 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’ Avatar Boris Jümmers
12th April at 21:50
Try Cynar 70 and it turns out great! Has been the missing piece for me.
John CARR’s Avatar 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’s Avatar John CARR
1st September 2024 at 14:00
At this point I would definitely go the bitter Giuseppe for preference.
Gary Walther’s Avatar 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’s Avatar 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’ Avatar 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’s Avatar 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
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’s Avatar 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’s Avatar Simon Difford
19th March 2023 at 10:53
Thanks, Mike. A brilliant connection. Impressive Winnie-the-Pooh and botany knowledge.