I like it, but a couple of points. This is a large drink - 4.25oz - well beyond my cocktail glasses. Is an Old Fashioned (or other) glass intended? And does 'no ice' mean 'not on the rocks' or 'room temperature'? Without dilution it might be closer to fitting in a glass, but a warm Manhattan doesn't seem right.

"Strain" suggests there's ice in the stir, I'd think.

If no Uncle Val's, I would use Hendricks.

This is one of my all-time favorite drinks, right up there with classics like the French 75 and the Paloma. Thanks to the author for posting it!

This is true.  I attempted a few years back with Fernet Branca as that was all I had available. I had the same reaction that I used to have with cough syrup as a child:  two seconds after the swallow, I sneezed it right out.   Now that I have Fernet Vallet in my bar to use, I tried again.  NO sneeze!  

Used Jelinek fernet. Like a nutty negroni. Very good.

Used 2 oz Repo, split lemon and lime juice, and grenadine (homemade). It was still missing the tequila flavor I was looking for. I'll use pom juice next time. 

One of my favorites. Have made with Fernet Branca, Fernet Vallet, and Leopold Bros. Fernet, and it's always good. Vallet and Leopold half and half was great too. Branca was my least favorite one, but still very good. I usually use 1/2 to 2/3 the amount of sugar called for. Good with an orange or grapefruit peel, sometimes I even sneak a few drops of grapefruit bitters in. More often than not I'm using Espolon reposado.

The Liquor.com link is unfortunately dead. The next best I could find is this one from 2010 that pinpoints it to Misty's time at Drink (so sometime between Drink opening in late 2008 and the article posting in early 2010 (alas, no recipe):
https://www.barandrestaurant.com/food-beverage/spring-cocktails-spice-m…

Also mentioned in the book Destination: Cocktails: The Traveler's Guide to Superior Libations with ingredients only as well (specifies a grapefruit twist).

The Internet Archived lquor.com article lacks a specific date for the drink. The article was Feb 16, 2011 & says she had (at the time) "recently been thinking about mezcal and tequila…a lot."

Perhaps a "ca. 2010" based on the Bar&Restaurant piece is "good enough"?

Thanks for the link! That time suggestion sounds good. It wasn't a drink that I was aware of despite sitting at Misty's bar a lot during the Drink days and afterwards at the Brick & Mortar days (late 2011 until mid 2013?). Didn't help any that Drink didn't have a menu so you'd have to either be there when she was thinking about the cocktail and ask for bartender's choice or ask for something that triggered the memory of the recipe.

This is essentially the original Grohusko Brooklyn from 1908 with the vermouth lowered for modern taste. Very good.

Boozy, yes, but at the same time overly sweet. Appropriate for lovers of desserts, perhaps.