Notes
A surprisingly sophisticated Negroni variant where all of the components blend seamlessly together, but in an unexpected way. Keep in mind that I am not a coffee lover, but I very much like the way the coffee infusion worked here.
The coffee bean-infused Campari is a ratio of ~1 part whole coffee beans to 16 parts Campari. (e.g. 1 tablespoon of beans in 8 ounces of Campari). Infuse for 3 hours, shaking/stirring periodically, then strain/filter.
Medium amoroso is a medium oloroso sherry and I have only identified a single extant bottling. Lustau East India Solera is a more widely available cream sherry with the same grape varietal composition and nearly the same proportions. It has been chosen as a substitute despite being somewhat sweeter.
History
This drink was published in 2016 under the name "Colely Negroni." However, in Dec. 2024 it was published to slightly different specs and different spelling as the "Coley Negroni" by the same bartender. I have no idea which is correct.
The genesis is unclear, but these likely are different iterations of the same cocktail. The 2016 version with Fernet/sherry/vermouth appears as almost an approximation of the later Averna/vermouth combo--although the volumes of the later variant are noticeably higher.
Creator
Erik Eastman, The Rabbit Hole, Minneapolis, MN
This sounds interesting. I need to mix up some coffee-Campari to check it out.
As to the name, my guess would be that “Colely” is a misprint. Surely with the Fernet this is named for Ada “Coley” Coleman, right? Also, as to the sherry: Maestro Sierra Amoroso is technically a medium oloroso, which means it is slightly less sweet than a cream sherry. Amoroso is apparently sweetened with 10% PX while the East India Solera is 20% (other creams can be even higher), so as pointed out by OP that substitution could affect the balance slightly if used in the same proportions