Maybe Australian lemons are extra strong, but we couldn’t taste the other ingredients so halved it, to good effect.

Bought a bottle of Nonino purely to make this and very glad I did. A definite improvement on the Averna I had previously been using. Think this will become a real favourite.

Great one, made it with Montenegro amaro instead of Nonino, love how well-rounded it is.

This a fav! I used Knob Creek Bourbon, Braulio, Campari (out of Aperol, which is too sweet for me), and Meyer lemon. Excellent.

The Triple Crown variation is nice: swap the Aperol out and put Pamplemousse in its place, up the bourbon/rye by 1/4 oz.

Used montenegro because, as everyone says, it's basically the same as nonino (if not better). Delicious. Bittersweet fruit, some spice from the bourbon, grapefruit notes but there is a little *something* there that makes this absolutely divine. It's not quite a refresher or tutti frutti chew but it's close.

Beyond delicious. Perfectly balanced, beautiful color, sooo easy to drink.
I always use buffalo trace for bourbon.

Agree that Nonino makes this cocktail, but I didn't try it with rye because the amaro & aperitivo add enough complexity as it is. My wife liked it as written but I had a slight preference for a version made by replacing the Aperol with Martini & Rossi Fiero, a slightly more complex aperitivo than Aperol. Campari or a vermouth di Torino would definitely overpower the Nonino.