If you love Cynar, this is a must.
The key to Jeffrey's recipe is a cask proof bourbon to give backbone to the amaretto. The higher the better IMHO so don't stop at 100-proof. 120 range is excellent.
Really tasty. A little on the syrupy side, but otherwise a solid drink.
Agree on the syrupy comment. Might drop to 2oz and a touch more salt. Still intrigues me.