1 1⁄2 oz Nocino
3⁄4 oz Dry vermouth, Noilly Prat
1⁄2 oz Fernet Branca
1⁄2 oz Lime juice
3 ds Orange bitters
Instructions
Shake with ice and strain into a frozen coupe glass.
Notes
My second try using Nocino, a very nice green walnut liqueur from Italy.
I expected the fernet to dominate, but it was the lime that seemed too prominent.