This weekend I tried 3 more 1-on-1 combos using Amaretto; see my last post for the first 2 or 3 that used Scotch and bourbon.
The French Connection is brandy to amaretto, 2 to 1, shaken on ice, though stirring it would work just as well. This one was a frog with no hope of ever becoming a prince. The brandy overpowers the amaretto, and it's just a waste of good brandy (esp. when you use Hennessy Privilege).
The Zorba is Metaxa to amaretto, 2 to 1. Metaxa is an interesting spirit from Greece if you're not familiar with it: It's a mix of brandy and Muscat wine with various secret herbs and spices, including rose petals, bay leaf, and cinnamon. I like Greek spirits (ouzo not so much). I'm one of the 7 Americans not of Greek ancestry who like Retsina, especially with a piping hot Greek mixed meat platter.
The Zorba is way better than the French Connection. It's pretty sweet, with the amaretto coming through more, but you also get a bite from the brandy. Make sure the bartender takes out the bay leaf before he serves yours.
Last is what Internet Cocktail Database calls an Italian martini variation: 2 1/4 oz gin (I used Boodles) to 1/4 amaretto. How do you dole out 1/4 oz, you ask? Half a tablespoon.
This is better than I thought it would be. You get just the right sweetness from the amaretto cutting the gin. I'm vodka-less at the moment or I'd see how it works with that. Amaretto is a surprisingly good substitute for the usual vermouth, though I think it's missing one ingredient that would make it a really standout drink. Lemon curl? Olive? Try it sometime and see what you think.