I make this at home very frequently. It is one of my favorites. However, I found that it is better with Rye Whiskey rather than bourbon. Basically every bartender who knows how to make them also agrees and tends to make them that way.

Made this with Amaro CioCiaro and it worked pretty well, a little less bright but still tasty. I also once experimented and swapped the Aperol with Cynar, suited my taste but felt kind of moody.

Made this with Cocchi Americano Rosa, orange twist. Otherwise as prescribed. Dangerously delicious drink.

I've made with both Montenegro and Nonino, and both work. Given the $ of Nonino, would probably opt for Montenegro or similar amaro substitute going forward. I like making tall versions of equal parts cocktails, with 1 oz each ingredient vs. 3/4. Held back 1/8th oz on the lemon as I find citrus can be overdone in cocktails. Glorious, multilayered.

An excellent drink, highly recommended. I was lucky to have Amaro Nonino at hand, it adds spicyness to the bourbon which can be quite spicy by itself.

Just a beautifully balanced drink. Goes down too easy!

Did not have Nonino, so tried it with Montenegro. Quite good! Will have to obtain some Nonino to see if there is a big difference.

I didn't have any Nonino handy so substituted 2 parts Montenegro/1 part Ferrand triple sec to get closer to the more orangey profile of Nonino. This works.