Bulleit (Rye or Bourbon, depending), Campari, Aperol (or Peychaud's Apperitivo), and fresh lemon. It always amazes me how much this concoction tastes like *grapefruit*, of all things. Everyone I've made it for, so far, loves it. It's easy to make, and your friends will think you're a superstar. Just don't tell them the ingredients, unless they are adventurous.

Amaro is impossible to get where I live, thus subbed with Jagermeister - still very good!

With Fred Jerbis Amaro, this is pretty amazing.

Made with bourbon and Montenegro. The lemon juice and aperol almost give it a grapefruit tang. Very moreish

Great cocktail! Tastes like a boozy orange. I put a bit more lemon juice and all the original ingredients.

I've made this with both Amaro Nonino and Amaro Nonino. Maybe I have a terrible palate, but the difference between the two resulting drinks is minor. As I don't use Nonino for much else, I'll probably stick to Montenegro in future and save some money, as Carol Smith suggests. Will definitely try this with rye next time too.

I usually make this with Evan Williams white label (Bottled in Bond). It is an inexpensive bourbon that I buy by the half US gallon and it is my go-to cocktail bourbon. The Maker's 46 definitely ups it by half a star. I think Maker's 46 cask strength would be even better, but you are then getting into Single Malt price range. Sam, himself called for a short, gentle shake, and I have been stirring recently.

The drink that brought me here several years ago still a top 3 favourite. Agree with some others; rye over bourbon for me. Such a pleasure to make this for someone who has never had it - a proper crowd pleaser.