We had this for the first time last night. I can't believe I haven't made it before. We made it with Billington's muscovado sugar, which you can taste in the resultant cocktail. It was gorgeous. In a rocks glass, with one, giant ice cube. Thoroughly recommend.

I think this cocktails needs something like Rare Breed or Knob Creek Single Barrel mainly because the amaretto is just a touch too sweet and seems to hit a lot of things over the head with an almond shaped brick.

Wow! It's like a whisky sour with orgeat.. It's good!

This one has been on my “ to do” list for a while. Made it tonight, with no modifications to instructions. Earlier posts big this one up .. they’re not wrong. Thoroughly enjoyed it.

Not having any amaretto, I make this with frangelico instead. It’s delicious!

I just made this at home with what I had on hand. Definitely agree with Paul, this is an “All-Star” cocktail.

Though, my variation on it was to sub in a barspoon of soy lecithin concentrate in lieu of the egg whites (never really got fond of separating them). Saved dilution and an off smell and got a crystalline, delicate foam. Next time I might add in a 1:1 to see if it reacts the same way.

This cocktail has been a wonderful addition to my “All-Star” list.
As an All Star, I’ll make minor adjustments, and take notes on the outcomes, until I’ve found what’s perfect for us. For instance, demerara is good – but it adds an extra complexity that might be a distraction, so I’ll give simple syrup a try. Bourbon or rye? A gentler, more rounded whisky, or something that announces its presence with elbows up? The bottom line is that this cocktail is a keeper.

The strong flavour of amaretto needs to be diluted and this does the job perfectly. Might be worth trying with an Islay.