I googled and this drink is all over the web, on every craptail website just about everywhere. Pages and pages. I can't find any reference to where it came from. Has anyone actually had it? With the doubled-up orange flavors and that much sweet for the vermouth to lean out, it doesn't sound promising to me. I also don't understand the logic behind the garnish.

I made this last night, but subbed out the aperol, cointreau, and dry vermouth for about 2oz of Willett Rye, and instead of a strawberry garnish, I used nothing.

It was awesome.

Touché!

1.5 ounces strawberry juce, 1/2oz Cinzano Bianco, 1/2oz Aperol, 1/2oz lime juice, 1/2oz Cointreau. Still foul. In a girly vacation sort of way. Needs an umbrella, a whiff of Coppertone and a topless beach.

Curated to reflect source link's instructions: built rather than stirred and strained. Minor point, no doubt.

Hey man, water is life! :)

rosewater on top at end

Very nice. I used Redemption Rye since the Wild Turkey 101 Rye is now unavailable. Have some homemade PDT house recipe bitters which are delicious in this as well.

Quite interesting. Well done, complex. Made with Wild Turkey Rare Breed and Apple-ation Davis Family apple brandy (Sonoma). A little hot, perhaps because of the 108 proof Rare Breed. Potent.

Good on first try. I'll tweak to taste, but it's on my menu.

I had forgotten about this one.  Great with fantastic finish!

Too sweet.

The Green Chartreuse takes over the cocktail, making it primarily herbal/vegetal in character. That isn't outright bad and might be what a person wants, but it is limiting for broader consumption. I used Lillet as called for, but Cocchi Americano might mellow the Chartreuse somewhat. Kina L'Aero might work in similar fashion to replace Lillet and balance the Chartreuse with a more assertive kina. Other than that, I would try reducing Green Chartreuse to 3/8 or 1/4 or replace it with Green Izarra which is similar but slightly milder herbal and less vegetal.

Turns out that the recipe published in KC was wrong because the Serious Eats source was in error. The Green Chartreuse should be 1/4 oz, not 1/2 oz--a huge difference in this drink. The PDT Cocktail book (which I now have) says 1/4 oz, which is the change I was going to make anyway based on the flavor. I retried, sticking to Lillet Blanc and the PDT recipe, and it was quite good. Others who tasted it also liked it. I used my own Abbott's Bitters based on Darcy O'Neil's recipe (I am fond of the cardamom character in these.) I am revising my rating.

Curated to reflect Shawn C's comment.

I rated this a 5 a while back, either using Leopold Bros Fernet or Fernet Vallet. Tried tonight with Branca....liked a little better before but still great.

The cocktail was updated to reflect the authoritative recipe in the PDT cocktail book. The previous (very similar) recipe was for a smaller less boozy drink: 1:2/3:1/2

I love this drink. It's unexpectedly floral, but in a very appetizing way. A great drink for the advanced negroni connoisseur.

I made this today (accidentally), In trying to make a Negroni variation, I mixed equal parts Plymouth Gin, Cynar and Noilly Prat Dry Vermouth. After tasting, I decided it needed some Regan's Orange bitters. I shook it with ice (I know) and served it up in a cocktail glass. Tasty.

I just made this with añejo tequila in place of the gin as a hunch. I might like it even better than the original - good stuff!

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I made and rated this drink before, but with no comment. At that time, I made the drink as written, and rated it at 3.5 (I'm not a big fan of dry vermouth). This time, being out of Tanqueray, I turned to Citadelle, which is more floral-forward, and definitely less juniper. Also, I used 1/4 oz each of Dolin dry vermouth and Vya blanco vermouth.

The change in both gin and vermouth made, for me, a more satisfying cocktail--one that I rated at 4.0. For those who are adventerous, you may want to give these changes a try. Magellan gin should do just fine as a sub for Citadelle. Bon Voyage!

I liked to up the cacao a bit. Mine was more 3:2:1 (teq, cac, lem) or maybe 4:2:1. I also added a splash of cointreau.