A colleague of mine challenged me to invent something new based on a name she thought would be great: Stink Eye.
I though something that had a late-arriving and persisting bitterness would be appropriate. The quasi-medicinal, "this is good for you" aspect of fernet seemed like a good vehicle to include. Layered that bitterness with some from Cynar, from Punt e Mes, and from black walnut bitters, on a more-or-less Manhattany template, choosing an agreeable bourbon as the base spirit. Brightened with some lemon oil.
So: stir 2 oz. Knob Creek bourbon, 3/4 oz Punt e Mes, 1/4 ea. Cynar and Fernet Branca, dash walnut bitters, strain and serve up with a lemon peel expressed and discarded.
I think the ratios seemed right on out of the gate! Worked just like I'd hoped: smooth but spirituous and somewhat sweet sip, fading out, then a rapid fade-in of nutty, herby, and bitter finger-wagging.
EDIT: @EvergreenDan asked about subs for fernet-averse drinkers, and one of my suggestions was Vecchio Amaro del Capo. He said that worked well and I tried it and agreed! That variant I'm calling a Side Eye.