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I used a gomme Campari in this and a dry Balthasar Riesling Vermouth (because its what i had} and it worked fine

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.

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.

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.

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.

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

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

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!