Well obviously not ... but I recently ran out of Carpano (and not quite ready for another online order of quality hooch) so I picked up a bottle of the good ol' Martini Rosso at the supermarket. Unfortunately the Carpano has sort of ruined me (even in a Negroni I could clearly distinguish the Martini, the Carpano seemed to marry better with the Campari and gin).
But when I made a Hanky Panky from the PDT book (gin, sweet vermouth and fernet) it really reminded me of a Martinez and made me wonder of starting to add tiny amounts of Fernet to other sweet vermouth cocktails (Manhattan).
Fernet is not an easy spirit. Drinking it with cola works (Argentinian way almost like the chinotto drink), neat as well as a digestif with a strong doppio espresso but in cocktails it seems to overpower virtually everything.
There is also the menthol aspect of the fernet that would not work with everything.
Anyone has some experience with fernet and have you used it to elevate your average vermouth?