My ratios have come to 1.5 bourbon (I've found a higher proof is nicer since it cuts through the fernet. I use Rittenhouse rye), 1 fernet branca, .5 lemon, .5 simple syrup. This is a great recipe that I think anyone who enjoys the ingredients will love.

Not for me - starts as a mouthful of lemon and quickly transitions to a modestly diluted shot of fernet. I had no indication that there was any bourbon in here at all. I like both lemon and fernet, but this isn't a cocktail for me.

Did not care for it. Too much fernet and lemon. I might try again with different ratios.

Made this with Makers Mark. Liked being able to use the Fernet also.
Very nice with a glass stuffed with ice.

This was delicious, but even as someone who is a fan fernet, a 1:1 is a bit much. I only did 1/4oz simple syrup as well, but that was preference. 1/2oz seemed like it would have been fine too.

For the next mix, I'll probably do a 2:1 bourbon to fernet or higher to allow the bourbon a little more room to shine. All that said, very tasty after dinner cocktail.

Don't get that much bourbon, but still delicious. Not a drink for those who dislike Fernet, though.

Fernet Branca can be a bit much to me, as I have a genetic sensitivity to bitterness - but I found this very enjoyable. Used Russell’s Reserve 90 proof.

I love fernet so this recipe had me excited the minute i discovered it. Shook it for a tad too long so it was a bit watered down yet it still tasted quite nice, pleasant bitterness and bourbon undertones, overall a very solid cocktail.