Instructions

Stir, strain, serve over ice in a rocks glass with an apple fan as garnish.

Cocktail summary
Posted by J.S-g. on 4/25/2016
Created by
Jordan Brower, Mayahuel, New York, NY
Year
2016
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(34 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • 1/4 Ancho Reyes — ★★★★★
  • Works well with 0.75 oz sweet vermouth. — ★★★★
  • Maybe a little too smooth - needs a bite of something....More fernet? Second time around: Half sweet/half dry vermouth. Doubled the Fernet. Much improved! — ★★★★
  • Very tasty - I actually agree that it may be a tad sweet, although it didn't bother me. I might try with .75 of the vermouth. — ★★★★★
  • Superb. The Fernet is quite subtle. A touch sweet. Maybe sub in some dry vermouth next time. — ★★★★★
  • Made with Applejack. Nice apple-y fall drink. The smoke and fernet are used well, not overwhelming. — ★★★
Similar cocktails
  • Dead to Rights — Reposado Tequila, Mezcal, Sweet vermouth, Allspice Dram, Maraschino Liqueur, Bitters
  • Hot & Heavy — Reposado Tequila, Mezcal, Bitters, Peychaud's Bitters, Honey syrup, Lemon, Mint
  • Smokin' Barrel — Tequila, Islay Scotch, Sweet vermouth, Bénédictine, Bitters
  • Tequila Gumption — Reposado Tequila, Mezcal, Maraschino Liqueur, Bitters, Orange bitters, Orange peel
  • Oaxacan in Memphis — Tennessee whiskey, Mezcal, Licor 43, Amaro, Honey syrup, Thyme tincture, Rosemary
  • Horror Hotel — Mezcal, Apple brandy, Sweet vermouth, Apricot liqueur, Cynar, Bitters, Orange peel
  • Oaxaca Old Fashioned — Reposado Tequila, Mezcal, Bitters, Agave syrup, Orange peel
  • Storyville — Brandy, Mezcal, Bonal Gentiane Quina, Herbal liqueur, Bitters, Lemon peel
  • Dance into the Fire — Mezcal, Añejo tequila, Amaro Abano, Amargo de Chile, Grapefruit peel
  • Kasumiku (香住区) — Japanese Whisky, Sweet vermouth, Eau de vie of Douglas Fir, Ginger liqueur, Islay Scotch
Comments
spry commented on 4/25/2016:

Quite good, but I might reduce the sweet Vermouth to .75oz next time. 


Renamed from "Mayahuel's All Jacked Up" as per user Craig E, citing Mayahuel's on-line menu.


An excellent drink "All Jacked Up" is; but sweet, I think not. One person suggested reducing the sweet vermouth. I used Dolin sweet vermouth, and it was just right. Some sweet vermouth are very sweet (e.g., Cinzano). This is a drink where the brand of sweet vermouth will make a distinct difference.

Myself, I would not reduce the sweet vermouth with this drink, primarily because it would throw off the drink's balance. The drink would, I believe, have a smokier flavor, and the Fernet Branca would also, I believe, be more pronounced. As it is, everything is in its place. In short, "If it ain't broke, don't fix it!"


Revisited this drink just now after trying it a few years ago.  I agree with others, it's riding right up to the line of being too sweet (using a house vermouth blend of CAF, Cocchi di Torino & Alessio), but the ingredients are so well integrated it didn't bother me.  As others said, the cocktail nerd in me perhaps wants something more intensely flavored (I would probably look to add a dash of bitters, say Dale's Pimento, or a rinse/atomizer spray of something, before changing the ratios), but for the average customer, this is a great introduction to some typically intense ingredients.