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Treaty of Lyon
Minty freshness with a hint of herbal bittersweetness run through this tasty digestivo
G. M. Genovese
4th January at 03:29
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.
16th January at 03:53
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)
10th August 2025 at 00:23
fernet and cacao just really works so well together, this is a brilliant concoction
26th May 2025 at 13:10
One of those astonishingly unlikely recipes that turns out to be a bit of genius. Bravo to commenter A Fels.
21st May 2025 at 18:06
It's a bit too Fernet forward. I'd scale the Fernet back to maybe 1.5cl or even 1cl.
27th May 2025 at 02:49
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!
17th May 2025 at 18:09
Pleasant if rather peculiar.