Velvety smooth, a big hit among guests. 1/2 an egg white is enough (and this makes it easier if you're mixing two at once).

The result is quite a few ounces so use a larger coupe/cocktail glass or pour a splash for yourself. You definitely don't want to risk any overflow as the olive oil makes everything slippery and sticks around.

"The black dog runs at night."

In this case, the black dog is me. And tonight I'm running back to the kitchen to make another!

love the twin peaks reference. going to make this right now!

This is very good. I think this will be a go to drink this fall. 

For a variation I subbed a coffee liqueur I made for the Cynar. Kind of a Twin Peaks mash-up with the Dale Cooper. Not bad.

Had one of these with Luxardo's cherry liqueur (not the maraschino) - it's a keeper!

Made with Canadian Club rye, Luxardo Sangue Morlacco, Martini Rosso, and Angostura orange bitters.  Really delicious.  Orange peel garnish, IMO, definitely preferable to cherry (add too much sweetness).  Could use a 90-100 proof rye instead of 80.

Highly recommended. I had another two of these this week.  On Friday, I was at my local whiskey bar, and was informed that Cynar was back on the shelves - so I searched the KC database for a drink combining Cynar and Rye: the Black Lodge came up, and I requested one.  Made with Cherry Heering, it was really delicious - and reading through the entry further, I discovered that I had liked it very much back in August 2017 - must have been at the same location, too.  Then last night, I made another one at home, this time with Bulleit Rye and the Combier cherry liqueur specified in the recipe (the Roi Rene Rouge). I think this is a great cocktail, and I am going to make another one today, perhaps with a different rye.

OK, so I've had this drink now with Michter's, Rittenhouse, and Old Overholt, and with Cherry Heering, Combier Rene Rouge, and Cherry Marnier.  The cherry liqueurs are really quite different.  To my taste, the results with Combier are clearly superior.  The Heering has many deep and dark flavor overtones, and the Marnier is too much of a conventional quotidian cherry flavor.  The Combier is clearly cherry, but fresh and subtle.  I haven't made one of these with Luxardo, but when tasting it alongside the other cherry liqueurs, its cherry-ness was more apparent than I would have thought

Reducing Fernet to 1/3 is a good idea.  Might try reducing to 1/4 and increasing Cynar.

Very nice. I didn't have the malic acid, so I doubled down on citric. Came out a touch too tart, but a tiny dribble of simple made it better. I imagine different grenadines affect the sweet/tart ratio quite a bit (I used Sonoma Syrups). Wish I wasn't out of Laird's 7 1/2 Yr. I bet the extra oakiness would play well here.

Glad you liked it. My preferred apple brandy for Jack Roses (including this variant) is a mix of Laird's Bonded with the 7 1/2. You get the rounded oakiness of the older expression with the punch and fruit of the 100 proof.

Brilliant; I'll have to try that next time I have the 7 1/2 on hand.

Not a huge coffee cocktail guy. I played with this a bit:

2 oz rye
3/4 oz Campari
3/8 oz Coffee liqueur (St George)
3/8 oz dry vermouth
3/8 oz Punt e Mes
1 d mole bitters

I liked this very much.

Looks good. How's the St. George coffee liqueur?

Good balance.  The homemade coffee liqueur I'm using is quite flavorful, and it tends to overwhelm.  I'd use 1/2 ounce of it at most next time I make the drink.

Fantastic drink. The coffee/chocolate with the Campari is a brilliant combination of bitter flavors. I used homemade coffee liqueur and Fee Bros. aztec chocolate bitters.

Made with cocchi de torino and patron cafe xo.  Delightful balance of sweet and bitter.