I had some fancy orange/ginger/Chardonnay marmalade in the fridge, so I gave it a whirl, four level(ish) barspoons. Outstanding :)
I balked at the amount of lemon juice in this, but my current batch are Meyer lemons (because they're free off my Dad's tree), which seem less sharp with a more floral arome.
This was perfectly balanced, with a distinct note of ginger (the bitters, perhaps?).
Will definitely make ano.... er ... again.
My first exposure to Fernet. I made it to the original Savoy recipe and thought it was horrid (mind you, I couldn't abide Campari when I first tried it, and now I enjoy it - and other amari - quite regularly). I added (post-pour, for a first try) the orange bitters Donna suggested, and the saline solution. They vastly improved the drink, so I think I'll be fixing another shortly ... properly this time!
Second attempt was a winner ... I even subjected a friend to it.
My first exposure to Fernet. I made it to the original Savoy recipe and thought it was horrid (mind you, I couldn't abide Campari when I first tried it, and now I enjoy it - and other amari - quite regularly). I added (post-pour, for a first try) the orange bitters Donna suggested, and the saline solution. They vastly improved the drink, so I think I'll be fixing another shortly ... properly this time!
Being too impatient to heat up my crystallised honey, I used Maple Syrup instead. Beautifully balanced; a keeper.