Something Bitter This Way Comes

1 1⁄2 oz Rye
1 oz CioCiaro
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Fernet Branca
2 ds Bitters, Bittermens Xocolatl Mole
1 pn Salt (kosher)
Instructions

Stir, strain, cocktail glass. Orange peel garnish.

Cocktail summary
Created by
Chuck Taggart
Is an
authentic recipe
Reference

http://looka.gumbopages.com/2011/06/15/something-bitter-this-way-comes/

Curator
Not yet rated
Average
4 stars
(24 ratings)
YieldsDrink
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From other users
  • Full bodied, orange essential. Used a skinny fernet.
  • Orange, chocolate, and fernet flavors play well together.
  • Zucca
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Comments
Dan commented on 10/26/2011:

A bit sweeter than I prefer. I added 1/2 oz dry vermouth (and I used Punt e Mes). I think I'd try it with just the dry vermouth next time, or scale back the sweet quantities.

I had my bartender make this for me tonight since I don't have the vermouth (but will soon, since it is absolutely delicious!)- I enjoyed this quite a bit and will make it again. I think it might also be good with a bit less CioCiaro so that the vermouth has more of a presence.

I just mixed a version with Amer Picon in place of the CioCiaro and it is divine. Not too sweet in the least. 5/5.

Um, I'm jealous :) I have been thinking about ordering the Bittermens Amere Nouvelle... Wonder how similar they are?

Hmm, dunno! Would like to hear about it if you find out.

I don't think they're similar - Amer Picon is heavy and caramelly, like Ramazzotti or other dark amaro. The Amer Nouvelle (IIRC) is a lighter spirit designed to show off the orange and gentian in a more neutral base. I'm getting them when they come to Texas, and will taste them side by side.

Thanks,

Zachary

Sakas commented on 5/01/2013:

Made with 2oz Templeton Rye, Ramazzotti, and Antica Formula. A lovely drink to read with on a cool night.