Jon Pizano, the head bartender at Lazy Bird in Chicago, describes Fernet-Branca as Jägermeister all grown up. “It’s earthy, bitter, mentholated and herbaceous—dry enough to be the base spirit and prominent enough to be used as a modifier,” he says.
Pizano likes the way Fernet-Branca imparts complexity to drinks while cutting through other rich or sweet ingredients. In this equal-parts cocktail that bears more than a passing resemblance to a Naked & Famous, itself a take on a Last Word, he melds the bitter amaro with yellow Chartreuse, which lends complementary notes of honeysuckle, saffron and menthol. “The demerara carries both spirits into a silky smooth jaunt that’s awoken by the bright acidity of the lime juice,” he says.

Référence:
https://www.liquor.com/chefs-kiss-cocktail-recipe-5115520