Thank you. I thought that might be the case.
That brings up the question of how many different amaros one needs in order to cover all the amaro styles? I suspect the answer is too many for my storage space and budget!

Hey James, I guess you've already figured it out. But for other people perhaps: When I bought a Nonino, I thought it's not so far from Averna's cola-caramel-orange profile, but weaker, more delicate in flavour. My take would be to sub it with Averna, but 1:1 with neutral alcohol like vodka or neutral rum (grappa would be the best actually) to dilute it and bump up the abv to Nonino's 35% (70 proof). Hope it helps.

Pretty decent cocktail, I found that a dash of orange bitters really helps round out the sharp edges of the Slivovitz and Becherovka. I also like finishing it with an expressed orange peel, or even just a dropped slice to brighten the aromatics.

This cocktail really comes together with a dash of orange bitters to round out the sharp edges of the Slivovitz and Becherovka. Finish it with an expressed orange peel (or a dropped slice) to brightened the aromatics. 4/5 Pretty good.

Many thanks, I look forward to experimenting. In the meantime, this is the single-serve recipe I have:
1 small egg
22.5 (by volume) or 19 grams (by weight) fine sugar
15 añejo tequila
20 amontillado sherry
45 whole milk
30 heavy cream

Yes, that makes sense not to deviate from the original. But if you keep the sugar instead of a syrup, you better stick to the blender method. Anyway, have fun with testing it!

Just so many cocktails! I'll prioritise adding Clyde Common’s Tequila & Sherry Eggnog.

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

but I have adjusted the recipe for myself (a modern single serve version):

1 egg
30 ml Anejo Tequila
40 ml Amontillado Sherry
10 ml Rich Syrup
30 ml Heavy Cream
2 drops Saline solution

(Feel free to delete this if it's not needed. Thanks!)

Just so many cocktails! I'll prioritise adding Clyde Common’s Tequila & Sherry Eggnog.

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

(Feel free to delete this if it's not needed. Thanks!)

I love the specs, I do even drier one, but I'd happily sip this one, mine is 40-50/10/7.5
If I'd have couple of standard American daiquiries with 30 ml of lime juice, I'd have have very acid stomach, irritated mouth and mainly I wouldn't feel any flavour of the spirit! Who wants to drink a cordial with rum?

Not long ago in Berlin, I was in a Peruvian restaurant with my girlfriend, we ordered Seviche, which in this case was more like a cold sour soup with bits of fish, rather than a minced fish in sour dressing and ordered a Pisco sour with it, which was definitely with 30ml Lime juice and both of us were over-soured after few sips and bites already. I'm telling you those modern US sour specs are not made for a regular European and I wonder, if they're used to drink a battery acid for an aperitif over there.

I love the specs, I do even drier one, but I'd happily sip this one, mine is 40-50/10/7.5
If I'd have couple of standard American daiquiries with 30 ml of lime juice, I'd have have very acid stomach, irritated mouth and mainly I wouldn't feel any flavour of the spirit! Who wants to drink a cordial with rum?

Hello Difford's team,
just curious, how come the famous Clyde Common's Tequila-Sherry Eggnog (J.Morgenthaler) is not listed on Difford's? I think it's much better than the 'regular' ones. Cheers!