It's a Fred cocktail so by definition should be pretty good - and it is. I had doubts about the volume of Grenadine, but it balances well with the Fernet. However, my initial taste, pre-orange, strongly suggested Campari! Have we discovered the secret recipe?

Thank you for the kind words & cheers! Too much grenadine for flavor or for sweetness? As for flavor, it combined with the sweet vermouth to make a rounder red fruit note that I find in Dubonnet and Byrhh. As for the sweetness, 3 parts dry vermouth to 1 part 1:1 syrup such as grenadine has the same sugar level as blanc vermouth (but just below that of many sweet vermouths), so it works well. I've used that trick to make a "celery blanc vermouth" (3 parts dry vermouth to 1 part celery syrup (1 part celery juice:1 part sugar)) for one menu item at work. Fernet does have citrus elements but usually you can't find them (just like vermouths have citrus elements lurking).

This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.

Thank you.  This is a very good cocktail that marries bitter, sweet, citrus and herbal. It's a lot of ingredients, but each matters. I especially like how the Suze is tempered by the lemon and agave. Used Arette blanco and Dolin Dry. Housemade grapefruit bitters.