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.