HERE'S THE GREAT NEWS ABOUT this drink: You can actually order it in a bar and, even if they don't know it, you have a pretty good chance of them being able to whip it up because it's not made of anything ridiculously exotic.
3 pts bourbon
2 pts lemon juice
1 pt amaretto
You know the drill by now. Shaker. Ice. Shake it. Serve in a cocktail glass. You can hit it up with a twist, which is nice, but I recommend cherries if you got 'em, because it makes it a little Manhattan-ish. I think the worst bourbon you can get away with is Jack Daniels here, and I don't mean that as a knock on JD, which was my first bourbon love. If you can get Knob Creek or Makers Mark in there, so much the better. It falls into the classic category of cocktails which don't seek to hide the flavor of the main alcohol so much as just ameliorate the drinking experience-- make it a little easier on you, you know? The amaretto softens the impact of the bourbon, and the acid of the lemon juice balances out the sweet. It's also a sturdy recipe that can be served on the rocks if you don't have a shaker handy, and you can always just crush a bunch of lemons in there if you don't have lemon juice. (McPHERSON)