1 oz Fernet Branca
1 oz Campari
1 oz Cynar
1 pn Salt
1 twst Grapefruit peel (as garnish)
Stir until salt is dissolved. Add ice and stir again. Strain into coupe and twist grapefruit over top.
From other users
  • More accessible than the ingredient list would suggest. But you still have to like Fernet. — ☆☆☆
  • Nice! The Fernet really balances the sweet of the Cynar and accentuates the sweetness of the Campari (it's in there if you look past the bitter). The salt is particularly noticeable in the finish. It's also a lovely color. — ☆☆☆☆
  • 1/7/16: This was pretty tasty (made with lemon peel, didn't have grapefruit), but really the dominant flavor was the Fernet, as expected. — ☆☆☆
  • REALLY like it w/ an oz of apple brandy - changed the whole cocktail. — ☆☆☆☆

1 Comment

Decent, but the flavors didn

Decent, but the flavors didn't really blend together when made as described. Adding about 30ml of apple brandy brought it together pretty nicely though.