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On my first trip to Falmouth in 'proper' Cornwall recently, attended pizza night at the excellent Stones Bakery, where I started proceedings with this very cocktail (but with Tanqueray I think). I ordered in some Punt E Mes as a consequence.

This is a great Negroni riff, surpassing the original. I did make it with Hernö Old Tom Gin, though, so it's going to be more juniper forward and sweeter than a regular gin would. Its fantastic. Punt E Mes is a good middle ground for Campari and sweet vermouth.

Must admit we are not Negroni fans, but this one is quite nice. We did shake ours, like Mr. Bond, as we like very cold aperitifs. Did enjoy the mixture of bitter flavours coming through, but liking my gin drinks bone dry, it does come across just a tad sweet for me. All-in-all a very nice cocktail.

Bitter is better!! Imma putting this in the ‘I need a really red drink’ holiday file, too.

Interesting to compare to the somewhat similar Cornwall Negroni, deeper flavours here compared to fresher and more vegetal tang of the Cynar. Both excellent but think I prefer this - seems like a very harmonious blending of the ingredients.

This is an excellent Negroni. Significantly addresses the issue of excess bitterness from the Campari that many experience. Enjoyably gin heavy, for those of us so inclined. Well deserved Contemporary classic status. Adding to my list.

Made this twice. First with Cardamaro, then with Punt e Mes. They're different enough from one another. I do love the dark fruit flavors (almost like cassis) in the latter version.

Really interesting layers to this one. I've had negronis but not often enough to have a clear sense of what one tastes like to compare to this. I used Roku gin, as that's usually what I have on hand. This cocktail has a good burn that lingers for quite a while afterward and a nice bitter character that's multi-faceted and not overpowering.

This recipe inspired me to whip up a slight variation, mainly due to a lack of two kinds of vermouth.

I made it using Ogham Pot Still Gin, an intensely precise gin, as I call it, two kinds of amaros and rosso vermouth:

2 shot Ogham Pot Still Gin
1/2 shot Vecchio Amaro del Capo
1/2 shot Averna Amaro
1/2 shot Martino Rosso Vermouth
2 dash Orange bitters by Angostura

The result is a dark, intense gin flavor, less bitter and less sweet than a traditional Negroni. Served on big cube of ice.

This is brilliant - instantly my favourite negroni. But it has to be on the rocks, surely? That's how I had it, and that's how any true negroni is served, for sure.

This is actually fairly close to my personal preferred specs for the Negroni, as I find the Campari far too overpowering in the original. This has a much better balance if you ask me.

I love this cocktail. But the first time I tried, I made a note in my copy of Difford's Guide "I wish it were colder". So don't slag me, but this time I shook it. And no, not because I saw Stanley Tucci shake his. And yes I know it dilutes the drink, changes texture, mutes flavours, etc. etc. But I just wanted a cold cocktail. Loved it!

I find a classic Negroni too Campari heavy, so this works well for me, with just enough bitterness coming through.