Took S. McPhail's advice and made this with a 3:2 ratio of whiskey:red bitter (i.e., 1.5 oz whiskey). Even with 1.5 oz bourbon (Oregon Spirits) the whiskey doesn't dominate and the drink seems well-balanced. Lacking Strucchi Red Bitter, I used Martini & Rossi Riserva Speciale Bitter. I also omitted the sugar syrup to see how the drink would fare; it was "lively", i.e., bitter and sour and *just* sweet enough for us. It might be best with 1/2 tsp (1/12 oz) rich sugar syrup, though to each their own and my wife says it's fine with none. Seems like more of an excellent, complex whiskey sour variant than a Boulevardier variant, which is how I'm filing it in my personal cocktail list.

I actually think this tastes better whiskey forward, with a 3/2 whiskey/bitters ratio

Delicious...we added some foaming agent to give it a lovely head...there's plenty of room for that with the measures specified.

Definitely a bitter(s) man.

A restrained sour with an unmistakable Campari edge. Refreshing.