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In the absence of Bigallet China China or anything like it, I increased coffee liqueur and amaro a tad. I look forward to making a more proper version at some point but it's still a great drink this way and suits me very well.

Delicious, and a really lovely balance given that, at first blush, the ingredients appeared to have been assembled from purchases at a fire sale. Anyway, bravo to the creator Morten. We don't have the Bigallet so used Cocchi Barolo Chinato instead...at about half of the ABV, perhaps there might have been a better choice?

And also with Palo Tunel and 2 extra dashes of orange bitters instead of Picon or China China

Very, very nice with a Picon Amer instead of Bigallet.

Oh. That's very kind. Thank you, Simon.