Beatnik

1.5 ounces Dow's Fine Tawny Port
1.5 ounces Bulleit Rye
2 ounces Amaro Nonino

I think it would be better with 2 ounces of rye and 1.5 ounces of Nonino.

Very good nonetheless. A 4 of 5.

Reminiscent of a muscatel dessert wine. Intense and bittersweet, highly flavoursome and v delicious. Assuming you’re using Rittenhouse rye, the port will be the determining factor of the outcome, I appreciated the drying quality of the rye. This was on my Retry list and did not disappoint.

Gave this a long stir, adding ice as it melted 'till the glass was frosty. Rich and raisiny, benefited from a couple o' cubes. I used Cynar 70. Thoroughly enjoyed.

A nice, nuanced cocktail that has traveled far from a Manhattan - but not exceptional.
A melange of flavors - the amaro (I used Averna) leads with a slightly sweet cola and licorice (among other spices & herbs) with mild bitterness following immediately. The spicy rye emerges in the mid, complemented by a *hint* of the dried fruit/raisin of the port, and the finish is dominated by the rye, with the Averna long gone. Smooth and full-bodied, but not syrupy, with some boozy heat emerging early and lasting into the finish.
I see others used black walnut bitters (an excellent suggestion!), and serving over ice to allow for some extended sipping and modest dilution - another great suggestion.

This combination of flavors works really well together and is quite drinkable with more sensible proportions like 2:1:1 (2 parts rye), which is still pretty sweet. It also benefits from a couple dashes of black walnut bitters, as suggested by others, and from service over ice in an old-fashioned glass to keep it chilled for sipping and to enhance gradual dilution. I realize this makes it something different than what McDonnell may have been envisioning, but I just don't like mixing drinks beyond a certain level of sweetness.

I tried Amaro del capo, Borsaw Rye and Kopcke reserve port in equal measures, as this rye and port are not so strong and sweet. The resulting cocktail was very satisfying.

Excellent drink, just a touch on the sweeter than 6. (I’d say 5). In my view, does not need bitters as the Averna fills that spot very nicely.

Averna, Rittenhouse, Sandeman 10 year Tawny.

I challenge you to make this with any fortified wine, similarly to how you can change the amaro used. It may come out sweeter, the walnut bitters others have mentioned would balance it out nicely.

Fancied Herbert’s suggestion of a dash of walnut bitters, added that bit of bite. Very pleasant.

All great cocktails, in their simplicity and purity, irresistibly invite experimentation. With this one, we look forward to playing with the Amari and some bitters. To date, Nardini shines brightest as the Amaro for us.