Curated slightly - to fix the line break, I moved the description of the salt solution to the notes section. Do you have a recipe for the brine that you'd like to share?

Thanks for the assist, it is my first time posting here!

Brine is from a recipe on serious eats that I tweaked a little, and makes the most delicious pickles I've ever had!

http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html

recipe as I made it:
1 1/2 cups white vinegar, 1/2 cup apple cider vinegar
1 1/2 cups filtered water
4 tablespoons kosher salt
8 garlic cloves, peeled
1/4 cup ish of fresh dill cut from stems
2 teaspoons black peppercorns
1 tablespoon red chili flakes

boil water, vinegar and salt until salt is dissolved. Pour over quartered cucumbers, garlic and other ingredients in a mason jar. Refrigerate for 1 week. Voila! Best pickles and brine ever.

Savoy and other sources call for a mix of sweet and dry vermouths in their Fourth Degrees, and in much more vermouth-heavy proportions than these.

Curated slightly. Added garnish, added page number citation.

This is a wonderful cocktail but it calls for white vermouth, not red.

Fixed. Thanks.

Curated slightly - changed .5 quarts of Grand Marnier to .5 oz to reflect the proportions of the cited recipe. Added page number attribution.

Though if anyone would like to try it with half a quart, by all means.

Dan, I think he's wanting you to make this with 1/2 quart of Grand Marnier...

My bad!

I like it but I agree 3/4 of lemon to 1/2 of the others is a bit strong. I'd probably dial back the lemon before increasing the others.

EDIT: Tried again with lemon juice between 1/2 and 3/4 oz, still wasn't my favorite. Added a little less than 1/4 oz each of Chartreuse and orange liqueur and it was better.

Interesting, the fernet/pineapple combo reminds me of this:

http://cocktailvirgin.blogspot.com/2010/08/bartender-on-acid.html

But Chartreuse with a bit of salt to match the fernet bitterness sounds more appealing than S&C, which I thought dominated the drink. I'll have to give this a shot...

Did you use canned pineapple or fresh pressed?

Fresh pressed, but I've found that cloudy, not-from-concentrate pineapple juice from a carton works perfectly well too. I like Trader Joe's: http://www.traderjoes.com/fearless-flyer/article.asp?article_id=39

Give it a shot. Curious to know what you think.

Don't let the unappealing color dissuade you. This drink may look like murky pond water, but it tastes fantastic!

Glad you enjoyed it! Yes, it's a shame about the color; it's probably best to serve it in a mug or some other opaque container to keep it appetizing. (Maybe Tiki bars are onto something.)

Pretty good. I can't help but compare it to the Industry Sour and Fernetaboutit, which I feel both work better because of the lime juice. Maybe this one could use some acid, too.

Still haven't tried the Industry Sour, might give that one a go tonight. Curious about how well Chartreuse and Fernet play together without the pineapple juice to smooth things over.

Awesomely!

Fernetaboutit sounds delicious.

Based on the recipe, I made one of these with Liber's Pineapple Gum Syrup, rather than the pineapple juice discussed in several of the comments.  I thought I was a very nice after-dinner drink, with the Fernet herbals winning out over the Chartreuse.

Little late to the party on this one, but I'm guessing the recipe has been updated, since the comments reference a lack of lime juice--now listed at 3/4oz--and using pineapple juice instead of the now listed pineapple syrup.  Made too much of a caramelized sous vide pineapple syrup recently (juiced caramelized pineapple chunks, and cooked that with equal parts demerara sugar and the pineapple rinds for 2 hours at 135 degrees) and was searching for recipes to use it up.  Made this for myself and 3 other jaded bartenders, and we all loved it.  Very balanced given the ingredients list, with both the Fernet menthol, minty goodness and Green Chartreuse herbal elements peaking through but not dominating.  5 stars.