Dad's Hat rye and Cynar with the other called for ingredients. Strange almost candied band-aid note. The aftertaste is pleasantly dry with some slight smoky, spicy artefact essence. The rye I used has a distinct, dominating character. Might be best to be conservative with your brand choice. Cynar also seems like overkill.

Going with what I have on hand, I made this with Sazerac Rye (so, 90 proof), Nonino, Punt e Mes, and what I expect is the biggest departure… the syrup from a jar of bourbon cherries in replacement of Luxardo Maraschino. Added heavy pinches of sea salt to a dish of water and took a few drops with a straw, and this is sneakily one of the best cocktails I’ve tried/had/made in a quite a long time. I didn’t really make the recipe, but it must be close?

Glorious! Lovely richness with distinct herbal notes.

I increased the rye (Crater Lake Reserve) to 2 oz and it's still pretty heavy and sweet. This really doesn't need both an amaro (Lucano) *and* a vermouth amaro (Cocchi Dopo Teatro). It might be better with a lighter, more conventional rosso instead.

Lucano worked well. Tad too sweet for my taste (not surprising looking at the ingredients) so might split some extra dry vermouth in there somewhere.

Very much enjoyed this. As Matthias tried, used Amaro Nonino as I so far have been unable to source Amaro Nardini. Reading on-line the flavour profiles of each, I am guessing there won't be a huge difference, but I would very much like to compare the two versions.

Working my way through these Manhattan like cocktails. Thumbs up. But I'll stick to my Manhattan.

I tried this with Amaro Nonino and Michter's Rye Punt E Mes, Maraschino as recommended. A little less alcohol than 100 proof rye, but loved the herbal notes of the Amaro Nonino.

Perfect aperitif. The rye with the other ingredients produce a very flavourful and herbal cocktail.

Made with Eda Rhyne Amaro Flora, lots of stirring- pure deliciousness.