I find fernet broadly reminiscent of cough syrup (not in a good way - someone back me up here pls!), so was pleasantly surprised to find this the best (least offensive?!?) use I’ve found so far, although I admit to tempering the full measure with some Strega. Some genuinely delicious flavours going on here. The orange is notably present and balancing to the fernet. Byrrh in this instance provided some nice vinous back notes. Will definitely be having again 🧡.

Oh, this is lovely. Another great use for my Contratto Fernet. I, too, was apprehensive that dry gin + Dubonnet would be too bitter, but the sweet Cointreau seems to balance them well.

I love the name! I was surprised at how much orange there was in the taste - gin notes lead, but orange is very prominent. Unusual for Fernet to be relegated to the background - it is there, but behind the peppery/botanical gin and the orange. I don't know what the Dubonnet is doing - I may remake with Carpano Antica as noted in the history (IDK about using Branca - I think the Fernet is nice). No one else comments on orange - I wonder if my orange bitters dasher is too high.

Delicious! Just on the bitter side of bittersweet. Was unsure this would work as an aperitif but did that very well.

I also found this too bitter even with a long stir. A touch of agave syrup mellowed it out nicely.

I was a little worried that this might be too bitter for me given the Fernet. To my surprise, I found it nicely balanced. I should add however, I gave it a very long stir, so maybe the added dilution moderated the Fernet.

This is very bitter. I added some sugar syrup and still we didn't much like it

Herbal and slightly sweet. Perfect aperitif. Nice peppery flavour. Slight orange hints at the end. Perfect with a sharp cheese.