The past year or so I've been putting modern highballs on the cocktail menus at several bars I work with. I start with a flavor base, what would usually be considered the modifier, usually a liqueur, amaro, digestif, house fruit or veggie syrup etc., add a base spirit that matches well, some citrus juice, bitters, simple or other syrup as needed, and top off with 4 oz. seltzer. The permutations are endless. Dan, the Fee bitters are a little bit like nocino, but with more of a black walnut meat and shell. Nice, but more "woody" and not as broad and complex a flavor range as nocino.