I, too, used amaretto - a local distillery produce, and though it a very nice cocktail. I was a tad surprised by it, but I have made it a few times now and it somehow works.

The Irish provides a vanilla edge to the vermouth and Chartreuse sweetness, which basically describes the cocktail overall. But it’s a nuanced sweetness more than cloying, and I went 3:2:1 on the ratio (w/Powers John’s Lane).

Initially I gutted the vermouth more, but as I sipped, Chartreuse herbal spice up front and dark fruit vermouth in back.

I did a 2:1 Dolin dry : Cocchi Americano to emulate a blaanc vermouth (however inaccurate), with Powers John's Lane. The lemon twist brings this together in a way I haven't noted since a Sazerac. Light, somewhat fruity (lemon plus fortified wine) and a step on the sweeter side of balanced, but quite enjoyable.