cosa nostra

1 1/2 oz Bourbon (Wild Turkey 101)
1 bsp Campari
1 bsp Zucca (Sfumato)
1/4 oz Simple Syrup 1:1
2 dash Fernet Branca (1/4 - 1/3 bsp)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.

Two Tuesdays ago, I decided to make the Cosa Nostra that I had spotted in Imbibe Magazine. The recipe was crafted by Patrick Pisolesi at Rome's Caffè Propaganda and was originally published in the 2016 Tasting Rome book. Overall, it came across as a classic bitter, brown, and stirred drink, but with just under a half ounce of modifier, it was more akin to an Old Fashioned riff like the Sherpa from a few days before.
The Cosa Nostra greeted the nose with lemon and smoky herbal aromas. Next, malt notes were bolstered by the body of the syrup and liqueurs on the sip, and the swallow followed through with Bourbon and bitter smoky and orange flavors with a menthol finish from the Fernet.