Name: Treaty of Lyon
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Scotch whisky; 20 ml Fernet liqueur; 20 ml White crème de cacao; 5 ml Peated malt whisky; 5 ml Rosso/sweet vermouth

Ingredients

1 ¹⁄₃ fl oz

Blended Scotch whisky

²⁄₃ fl oz

Fernet Branca liqueur

²⁄₃ fl oz

Giffard White Crème de Cacao Liqueur

¹⁄₆ fl oz

Peated single malt whisky

¹⁄₆ fl oz

Strucchi Rosso Vermouth

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist (flamed).

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Treaty of Lyon contains 207 calories

Alcohol content:

1.8 standard drinks
27.78% alc./vol. (55.56° proof)
25 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in November 2023 by A Fels, a fellow Discerning Drinker, as a riff on Joe Gilmore's Savoy Corpse Reviver and shared via a comment on that cocktail's page, saying, "Modern cognac drowns here, but blended scotch creates a remarkably vibrant combination worth community exploration. Our best effort has been the Treaty of Lyon (a nod to Savoy), a drier 2/1/1 ratio of scotch, Fernet, and creme de cacao, finished with a touch of vermouth and Islay malt (flamed orange optional). A bit of fine-tuning yields a remarkable result." The Treaty of Lyon, signed 17 January 1601 between France and Savoy, brought an end to the Franco-Savoyard War, which started a year earlier.

Our attention was drawn to this recipe thanks to the input of another fellow Discerning Drinker, Simon Sedgley, in April 2025.

Comments & Discussion

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jill andrews 8w

Great balance and harmony. Loved this.

G. M. Genovese Premium Member 39w

I don't find it Fernet-forward, but I strayed from the recipe. 45 ml Laphroaig Oak Select (not as bold as the 10 but still deceptively peaty). Also used Tempus Fugit dark creme de cacao and Cocchi di Torino. So, not to-spec and probably a touch too rich. Which brands did the creator use? I enjoyed what I made, but blended Scotch is clearly needed as well as direction with brand choice.

G. M. Genovese Premium Member 37w

This is the problem I guess when you don't remove drinks from your Wish List and, curiously, your ratings aren't registering with the green bar(?!?). Only finding my comment here after making this different right now. Made it to spec, but used Clonakilty Irish whiskey as the base and the Oak Select at 5ml. Other brands the same as 11 freaking days ago smh. Now I taste the Fernet. Fantastic harmony of flavors with this take. The doughy malt notes from the Irish is something I've never tasted in a cocktail before. Now this is an almost 5-star swill. (15 Jan 2026, 10:53p)

[removed] 39w

Comment removed

G. M. Genovese Premium Member 39w

"10m" means nothing. I missed the space bar.

Mookie Premium Member 1y

fernet and cacao just really works so well together, this is a brilliant concoction

Simon Sedgley Premium Member 1y

One of those astonishingly unlikely recipes that turns out to be a bit of genius. Bravo to commenter A Fels.

Caspian Berggren Premium Member 1y

It's a bit too Fernet forward. I'd scale the Fernet back to maybe 1.5cl or even 1cl.

Chris Brislawn 1y

On the learned counsel of C. Berggren I cut the Fernet back by 1 tsp to 1/2 oz (15 ml) and increased the blended scotch accordingly. There was no shortage of Fernet Branca influence on this surprisingly harmonious and well-balanced drink. Good call!