dolce far niente

1 oz Fernet Branca
1 oz Campari
1 1/2 oz Orange Juice
1 1/2 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Orgeat
1/4 oz Simple Syrup
1 pinch Salt (or 5 drop 1:4 saline)

Whip shake, pour into a Collins glass, fill with crushed ice, and garnish with a mint bouquet.
After having made the Polynesian Paralysis, I thought about the Norwegian Paralysis with aquavit, and I wondered if I could make an Italian amari one. For the classic's Okolehao, I substituted a Ferrari, the infamous Fernet-Campari duo, as the base spirit, and selected as the name Dolce Far Niente meaning "sweet doing nothing/sweet idleness" which sounded classier than the Italian Paralysis. Moreover, the name reminded me of some of Ryan Lotz-era No. 9 amaro drinks such as the Riviera di Ponente and Amaro di Cocco. Once prepared, the Dolce Far Niente gave forth a mint, orange, caramel, and menthol aroma to the nose. Next, orange and lemon mingled with Fernet's caramel on the sip, and the swallow let go of minty, menthol, herbal, nutty, and pineapple flavors.