Originally with a dash of sugar syrup but, thanks to a comment by Yacha Han on Difford's Guide, presented here with maple syrup as a more appropriate sweetener...
Saw a recipe for a Cynar Toronto, and being a bitter man, I hoped that meant I replace the whiskey with Cynar. Of course, it meant replace the Fernet with Cynar, so instead I did what I intended and replaced the whiskey. 2oz Cynar, 1/4 each Fernet and simple with 2 dashes Angostura. Tastes like an Andes mint and is one of my new favorites.