I'm under the weather with something called "para-influenza," which apparently is a legal term for "hatin' life," and this drink is treating me just right.

Just catching up with the site, and I appreciate your comments. Surprised you have that kinda eau de vie, it's not too common but man is it original and fun to use in weird drink formulas.
It takes a strong man or woman to enjoy an Alaska Forest! Hope you follow @52martinis on Twitter too.

Delicious. Bitter and refreshing. The Campari/Cynar/vermouth is the center of the drink: the Campari is definitely in control, but the Cynar adds interesting herbal/honeyed/savory accents; the blanc vermouth lightens it all up and adds wine, vanilla, and orange notes. Subtle mint from the Fernet and botanical complexity from the Tanq. Some unexpected leather notes on the way down. The orange oil upfront is worth the three twists. I made this half-sized and upon my first sip immediately wished I'd made more.

Did not have bianco vermouth; subbed in Lillet Blanc. Very refreshing, bitter with just enough sweet to balance 👍🏼

Bottom three ingredients differ from Amaro by BT Parsons. This is better.

Fascinating cocktail. I was initially skeptical about the Islay Scotch. I often find that Islay-heavy cocktails are good, but not as good as a nice Islay neat. I made it as stated (1:1:0.5:0.5), except with Bowmore Legend.

This drink however brings together the disparate flavors of the bitter, spicy Punt e Mes, the bitter, savory Cynar, and the smoky Scotch. I thought that maybe the Lemon would be the odd man out, and I tasted the drink at room temperature before adding the lemon. It was very good. I usually don't like sweeter drinks, but I found it very appealing without the lemon. The lemon does add both brightness and the actual lemon notes, which complements the Cynar. It reduces the bitterness a bit, but there is sufficient bitterness to retain interest. It also lends a nice transition, with the smoke and acid and lemon flavors giving way to the lingering bitterness. A good sipper.

I had two thoughts for other directions to try. The first would be substituting lemon bitters for the lemon, and garnishing with a huge expressed lemon peel. The second was to try Xocolatl Mole bitters becauese I think the bitter cacao flavor would go well with the peaty scotch and the Punt e Mes spice.

As written this is a very good cocktail, and a surprise as well.

So I made this again, with the sub of Bittermens Xocolatl Mole Bitters, as Dan suggested. I still like the flamed orange peel, though. With the addition of the Mole Bitters, the drink is more cohesive.

I liked the sweetness of the Fee's Whiskey Barrel Aged 09, but the cocktail is now firmed on the back end by the bitters - it's citrus fruit up front, smoky/tobacco in the midpalate, then bitter and chocolatey that lingers. I like this. I'm changing the recipe entry to Xocolatl Mole Bitters... now for a name ;) 

Winner of the 2011 Anvil Bar and Refuge "Bar Regulars Competition"

Made this tonight. Seems like a great idea - love Demerara rum, love Cynar, love the idea of flips. The rum is obviously present here - that burnt sugar smokyness comes through on the finish nicely. Smells nice, good texture, but the Cynar and Port are lost in the middle of the drink. I think the next go round will be without the Port and a full ounce of Cynar, and probably a dash of Angostura. Other than that, perhaps switching out the Port for something like Domaine Canton Ginger liqueur.

Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!

Updated this with a response from the creator - he prefers Fee's Whisky Barrel Aged or their Old Fashioned.  Thanks,  Zachary

If you'd be so kind.... I'm fascinated by cocktail theory. Can you explain some of the thought process behind the drink? I've been struggling with the whole Gin + Amaro accord lately, so this is interesting. Thanks in advance.

hi, zpearson! thanks for the question. since i helped create the cocktail, i thought i would help explain it. like most bartenders, i have a fondness for the negroni. our pairing of gin with amaro stems from the negroni's philosophy of pairing gin with bitter campari and vermouth. amari and gin achieve a similar bittersweetness. the addition of aperol broadens that, while a touch of benedictine adds a hint of honey. the bittermens burlesque bitters (floral and peppery) were used to tie all the flavors together. if you have any more questions, please write to us at info@fordmixologylab.com

cheers!