Bitter Medicine

Bitter Fernet Branca, offset by caramel and demerara
1 12 oz Fernet Branca
1 12 oz Rye
12 oz Sweet vermouth, Carpano Punt e Mes
12 oz Ramazzotti
14 oz Simple syrup (demerara 2:1)
2 ds Bitters, Fee Brothers Aztec Chocolate
Instructions
Stir with ice, strain into a cocktail glass
Notes
I'm a masochist; I like to taste the Fernet. This one is as bitter as they come, but bearably so.
From other users
  • Moderate the Fernet — ☆☆☆
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4 Comments

Zachary Pearson's picture

Amy, Ramazzotti tastes like

Amy,

Ramazzotti tastes like root beer - probably as close as I could think of would be a pie-spicy amaro like Lucano, Montenegro or Meletti.

Thanks,

Zachary

This is quite fun, but you

This is quite fun, but you have to like Fernet. It would be interesting to try it with Unicum, which I find similar.
Edited, two days later, to add: yep, very good with Unicum!

Used Meletti in lieu of

Used Meletti in lieu of Ramazzotti and Bittermens Mole instead of Fee Bros. Old Overholt for the rye. I love Fernet Branca as much as anyone but I think it's overpowering here in a way that doesn't let the other component shine. I get lots of the mole bitters on the nose but almost nothing but Fernet taste-wise. I like the idea and want to tinker around with the spec. Maybe tone down the Fernet a touch, use the new Old Overholt bonded for a bit more punch, and bring the amaro up to 3⁄4 oz while nixing the demerara syrup.