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.

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.