2 oz Rye (One source says Rittenhouse Bonded; most don't specify)
3⁄4 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Fernet Branca
1 twst Lemon zest
Instructions

Stir, stain, cocktail glass, express and drop lemon.

Cocktail summary
Created by
Jim Meehan, PDT - modified from a Jamie Boudreau original.
Year
2008(?)
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(10 ratings)
YieldsDrink
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From other users
  • 7/20 This kinda grows on you...by the 4th sip or so I was liking it enough to rate it a 4. Go w/ orange garnish, not lemon. Have subbed Lillet Rouge for Dubonnet. — ★★★★
  • Try without the Fernet. — ★★★
  • Use Dubonnet if you've got it, but works well with Cocchi Vermouth di Torino. Taste comes in waves; first the rye, then (mild) Fernet, finishing with the lemon. — ★★★★
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