Dare I Say

1 oz rye whiskey
.5 oz Fernet Branca
.5 oz sweet vermouth
.5 oz Aperol
2 dashes rhubarb bitters (sub Peychaud’s in a pinch)

Combine all ingredients, stir with ice and strain into a chilled cocktail glass.

Original Recipe




  • 1 teaspoon sugar
  • 3 or 4 dashes Peychaud’s Bitters
  • a few drops water
  • 2 ounces rye whiskey (such as Sazerac Rye)
  • 1 teaspoon Herbsaint, Pernod, pastis, or absinthe
  • lemon peel