I made this to use up a couple of bottles that I’m not a big fan of, but I was pleasantly surprised at how good this turned out. Definitely better for me than the sum of its parts.
Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
I really like the subtle chartreuse in this. It can overwhelm drinks for me but this is about perfect.
This was delicious! I was expecting it to be more bitter but the fernet was beautifully balanced. The hint of menthol was really refreshing.
This is a polarizing cocktail. I am fine with the strong herbal character but it's a bit much for my wife. No orange juice available, unfortunately, so I added a dash of orange bitters and cut the Fernet to an ounce.
If I try this again I will cut the Fernet in half, and use Antica Formula vermouth instead of the Cocchi Torino. And make sure I have an orange to squeeze.
I think you made the same mistake as Nicola Adams above. The recipe calls for 1/12 oz (one twelfth), not 1.5 oz Fernet. I can imagine it was pretty overpowering.
I agree with the rest of the comments. This was too sweet for me. I added some water to dilute it which helped. I definitely will tweak the ratios or add soda if I try it again.
I made one with chamomile infused gin, in the spirit of Audrey Saunders MarTEAni, and it was exactly what I was hoping for.
The garnish ingredients need to be in the ingredients list if they are this involved and important to the cocktail.