Curated to fix all caps title and remove redundant notes. Sounds pretty interesting.

The greatest thing known to man

Discovered this tonight when I saw your comment and had to try it immediately. It didn't disappoint. The fernet and Chartreuse are an herbal marriage made in heaven. 5/5.

OMG, soooo good. Very nice. Perfect match of chartreuse and fernet. Made exactly as specified. A tad sweet but do not affect the quality of the drink. 5 stars!

Great, great. I'm being a broken record about this take, but with Leopold Fernet this is even better.

Tommy Stearns’ Dark and Moody is 3:1:1:1.

Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.

This is quite possibly my favorite modern cocktail creation. It has so many perfectly complementary flavors. It's like a great book or movie where every time I experience it, I can pick out something new that I enjoy.

@eSports Chaebol 

I randomly ran across this comment tonight and am so touched! I made this drink up years ago, but it's still one of my favorites. I'm so glad you enjoyed the recipe! Try supplementing the ramazotti with Luxardo Amaro Abano, it changes the drink in crazy ways, for the better, I think. Cheers!

I didn't think this drink could be improved upon. But I just subbed coffee-infused Campari for the uninflected amaro, and - well, I'd rate it 6 stars, now!

Another good model drink. I used Becherovka in place of cinnamon syrup. The apricot liqueur can be replaced by almost any fruity or herbal liqueur- tonight I tried Licor 43, thinking of Dan's Czechers in Paradise.

Pretty good with both Carpano Antica and Punt e Mes; a couple dashes of Angostura orange bitters improved it for me. I think an orange or lime twist would also help.

Another version (http://www.seriouseats.com/recipes/2012/05/the-moderns-kina-cocktail-co… ) uses equal parts gin, cocchi americano, and dolin blanc, with a dash of fino sherry and a lemon twist. I don't currently have all the ingredients to try it, but it sounds promising.

I think this is one of the best drinks I've had in a while.  Remarkable because it perfectly balances the orange flower (for once).  Much better than the Ramos Gin Fizz.  I used pre-made simple syrup to which I added 2 drops and then 2 more in the shaking.  And the basil is also subtle yet apparent.  Also Moody June gin, for the record.  Wow is this good.

Great chartreuse drink!

This has pretty much replaced the Last  Word as my go-to cocktail when I have mint in my garden.  I don't have tobacco bitters so I don't use them.

Has anyone actually made this? It looks like a heck of a lot of simple syrup, given the piddly amount of lemon and the other two sweet ingredients. Seems like it would be toothache sweet.

Give it a try. I love Fernet Branca and this was one of my favorite drinks on my last visit to Dram.

Dan,

The muddled lemon ought to give the 1/4 oz lemon juice a bit of lift, I'd think.

Zachary

2 wedges of lemon is often 1/3 of a lemon or around 1/2 oz juice (sometimes lemons are cut into 1/8th). 1/2 + 1/4 = 3/4 oz which will balance the simple syrup. Fernet is low sugar and does need sweetness to make it more palatable and that can come from the sweet vermouth. It is a rather balanced drink. Also, my Mint Julep recipe uses a 1/2 oz of simple syrup only balanced by Bourbon and dilution.

Thanks for the citrus math, yarm. It was enough to get me to try this. The ingredients play nice although dilution is your friend here. I might try again with 1/2oz simple for kicks.

I'm also surprised there's no elaboration on the note: "If no Carpano use Punt y mes or a full oz of Angostura." A full oz Ango?!

Those notes are Sandy's not Nick's. If you don't have Carpano, just use the sweet vermouth that you have. Worked for me -- won't be as robustly flavored but it will be more in the ball park than those two suggestions.

I never thought Ramazzotti would be able to stand up to an Islay single malt. Used Ardbeg, and it was delicious, would definitely make this again.

'They've got more *** ***** **** *** **** than the likes o' me!' Love the name. ^_^

I used Johnny Walker Red (I had a big bottle!) and Bittercube Bolivar Bitters. This is definitely a drink that lives up to its name. After a few, I could only see out of one eye!

I too used johnnie red and through lack of the fees barrel aged I used 3dsh of Fees Old Fashioned and one of Bittermans Xocolatl Mole. It was all too much for the scotch, rolled right over it. I need to get some Laphroaig and do this for real.

In addition to a straight-up peaty Islay (like Lagavulin, Laphroiag, or Ardbeg), I have found that Talisker 10 year works very well in this cocktail. Other, less powerful, whiskys would just be overpowered (in part because 4 dashes of Fee Whiskey Barrel bitters is very intense).

This might seem a dumb question, but with 4 dashes called for, is this 4 dashes from a Fee Brothers bottle, or 4 normal dashes? The volumes are an order of magnitude different because the Fee Brothers glycerine base does not dispense well from their dasher tops. A dash from a Fee Brothers bottle is typically 1 to 2 drops (if anything comes out at all.) They tend to be larger drops so I could see some adjustment for that. I use 8 drops as a "generous dash" estimate for other bitters, and 6 for a lean dash, but with various Fee bitters I most often remove the dispenser cap and use a dropper. For this cocktail I used 16 drops shaken from the dispenser...sort of dead reckoning, splitting the difference between 4 real dashes and what a Fee bottle will yield in dash mode. This is a good cocktail with the proportions I used, but I am uncertain as to whether this volume is what was intended.

What a great idea, thanks for posting this. I like this flavor combination quite a bit. I ended up going a little higher on the Punt e Mes.

Christina,

I was literally staring at a 9/10 empty bottle of Angostura, a 9/10 empty bottle of Fernet, and a half full bottle of Punt e Mes and thinking.... I've got to clean out the liquor cabinet! This is the result. I think there's just enough sweetness in the Vermouth to balance the Fernet, though if I had it lying around..... Antica would be really nice here, and play up the Christmas spicy thing.

Thanks,

Zachary

Found this looking for Christmas / winter cocktails, and it's spicy and bracing with that strong fernet menthol taste. Used Carpano for the vermouth. Tempted to make it again with Angostura Amaro instead of bitters and up the dosage.