2 sotol (Desert Door), chilled 1/2 dry vermouth (Carpano Dry) 1/4 Fernet-Branca Stir in mixing glass with ice; strain. Upped the Fernet to 1/4 part. Improvement. Chilled the sotol. No improvement to *taste*, improvement to *texture* as it stays colder like a Martini. Idea: try White port instead of dry vermouth (go big or go home?) @Fumduck