A bit of a robust take was my make: Dad's Hat Pennsylvania Rye, St. George Bruto Americano, Amaro dell'Etna, PF Dry Curacao... The herbals border on tincture in its expressions. Fairly intense, but I did serve it up... I adore bitter cocktails, so this was right on point. Sultry, rugged, savory... This might be a new top-tier favorite.

This is delicious. I used Rosso Amaro and a Texan Rye that is slightly sweet. It's boozy and bitter in a lovely way. I too am not a fan of Campari but I really loved this. A keeper. Strong and bitter with a hint of sweetness. Thank you!

I really liked it. The mix of ingredients develops a unique taste that is really well balanced. What it wonders me is how a single dash of bitters it stands out so much. Or is it that all combined, the ingredients mimic Peychaud?

I'm not really a Campari/Negroni fan so I'm usually a bit weary of these stirred bitter cocktails but man, this was right up my alley. The Amaro elevates the rye spice which balances the Campari. The orange flavors are there and adds freshness to the whole experience without adding acidity. You get a really flavorful, spicy cocktail that is bitter but balanced. The rye I chose really helped, I used Lot No 40 Dark Oak.

Added 2 dashes of grapefruit bitters and a bar spoon of agave syrup. Brightened it up.

Whoa this is rocket fuel - potentially in a good way- but be prepared. Very intense flavour kick!

Oh, it is a bitter cocktail. Complex, good but a bit too bitter to my taste. I will half the amount of the red bitter liqueur next time.

Made this with Averna and Grand Marnier and it was wonderfully balanced and complex. Would love to try with ingredients as written some day.

I was looking for a good nightcap for a cold winter night, and found an excellent one. The burst of flavours were unbelievable. It is balanced, and everything I would want in a nightcap. I used a California Rye, Rip Tide, at 118 proof. It was wonderful. This will be one of my new favourites for a nightcap.

Potential for greatness.