<br />Thamyris is one of those lovely drinks that is easy to love and yet you don't know why. There is a multiplicity of flavors that come through, without clashing. For this libation I would recommend a gin that is soft, easy on the juniper. Martin Miller's and Knickerbocker Barrel Gin come to mind. Tanqueray Ten should do well, also because it emphasizes floral and citris flavors; but not Tanqueray, which is heavy on juniper.

To make this cocktail I used Knickerbocker Barrerl Gin and King's Ginger Liqueur, plus the other named ingredients. Thamyris is a great before or after dinner drink--a somewhat heavy in flavor drink, but with the right gin, it will go down like water--only more satisfying. I rated it 4.0.

Curated: added simple syrup to match source.

Reduced the Apricot 10% and increased the gin 10%. Split the Fernet with Suze, 5ml each… not a wash, mixed in. Swapped the yellow for green. Chef’s kiss.

simple and nice - I get strong banana notes, but that might be the highland whisky.

<br />Which of the many Fee Bros bitters?
How much Strega in place of the Drambuie?

There's no telling - this drink is a riff on the cited Autumn Leaves in the way that a Gimlet is a riff on a Martini. Taking a guess, either the regular, the Barrel Aged or something fruity like cherry. Thanks,  Zachary

Made this with High West Double Rye, Carpano Antica and Fee Bros Barrel Bitters - Delicious!

more tootsie roll than hershey's chocolate

This sounds really good. I like the idea of the massive blast of molasses from the Cruzan Blackstrap with the menthol of the Fernet Branca. I definitely want to try this soon, perhaps starting with a scant portion of honey.

This sounds interesting - rum-lime-Fernet makes me think of the rum-lime-Chartreuse combination that I love so much. I'm trying to think about the Luxardo in there - how does it work other than the sweetness?