1 1⁄2 oz Fernet Branca
1 1⁄2 oz Rye
1⁄2 oz Ramazzotti
1⁄4 oz Simple syrup (demerara 2:1)

Stir with ice, strain into a cocktail glass


I'm a masochist; I like to taste the Fernet. This one is as bitter as they come, but bearably so.

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  • Moderate the Fernet — ★★★
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AmyJ commented on 5/21/2013:

I'd like to try this but don't have the Ramazzotti. Is there a reasonable substitution ?


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



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 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.