Not sure grams of sugar. If making it at home I’ll do just straight syrup. If at a bar I would make a maple “syrup” of equal parts water and maple, same as I would make a simple syrup. It’s consistancy is just more palatable and works better with cocktails. As such I would up it in a drink.What's the straight maple : simple syrup ratio, in terms of grams of sugar? I'm also using a spoon of luxardo for whatever that's worth. I can taste it, which I feel adds something unique to play against the Fernet without being too sweet for my taste.
I feel that the high rye, high proof evens out the extra Fernet for me too. I'm no mixologist, but I feel I can pull the individual elements from each sip. That's balance, at least to me.
I love fernet. Drink it, shoot it, mix it. Fan of it. But when making a drink for a menu that 350ish people see a Friday/Saturday I take it down to be more palatable to the general public. I love pushing flavors but there’s a time and a place for it and unfortunatly I don’t always have the time/place