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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.

Wonderful warm and fragrant drink. My only suggestion is a couple of dashes of Black Walnut bitters. A new fave!

Excellent cocktail, sweet and bold flavors. The tawny Port and Averna play very well with each other. highly recommend.