| 1⁄4 | oz | Amaro Meletti |
| 1⁄4 | oz | Aperol |
| 1⁄4 | oz | Amaro, Lazzaroni |
| 1⁄4 | oz | Ramazzotti |
| 1⁄4 | oz | Campari |
| 1⁄4 | oz | Amaro Sibilla, Varnelli |
| 1⁄4 | oz | CioCiaro |
| 1⁄4 | oz | Averna |
| 4 | ds | Peychaud's Bitters |
| 1 | ds | Orange cream citrate, Bittermens |
| 1 | rinse | Green Chartreuse |
Instructions
Stir, strain into an old fashioned glass rinsed with Green Chartreuse
Notes
Though I don't believe this was part of the original recipe, I usually express the oil from a lemon peel per a traditional Sazerac
From other users
- Found it! — ☆☆☆☆☆
- Used Fernet, and 2 vermouths
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