Went with the stirred nightcap version this evening. I love how it’s rich and smooth while still being fresh and fruity. Sumptuous! Went beautifully with fresh raspberries leftover from supper. I liked tuber’s suggestion - might add splash of Soda in warmer weather, or even fizz Oo la la!

I have tried this as per recipe and it is one of my all time favourites. Tonight though I tried as suggested by Nicolas Bray's comment below, substituted the Campari with Averno to switch things up a bit. I am struggling to favour one over the other; I need to to try back to back. I think though that as in Ontario Campari is sold at 25% EtOH and Averno at 29%, I like the higher alcohol but prefer Campari's bitterness. I can recommend both. (I'm keen to try carbonating this one!)

Like a Negroni with a hit of maraschino - excellent! Amazing how just a bit of maraschino can impact a cocktail.

Used lilet rouge in lieu of dubbonet. Fine enough. Wonder if Dubonnet would make a difference.

Revisiting, with Select. Such a lovely cocktail. Wonderfully not too boozy, but very rich.

Nice with the maraschino liqueur that gives a twist!

Revisiting and this time actually shaking as suggested and with the exact ingredients. Even better! Fabulous cocktail. Love the interplay of the Campari, Luxardo and Dubonnet.

Brilliant flavours. Fruity, floral, herbal and bittersweet. Exceptional. The gin shines through the winey and sweet depths of the other ingredients.

I misread and initially stirred, which I think I actually preferred. Lacking Dubonnet I substituted half-half Lillet blanc and rouge vermouth, which I think worked reasonably well.

Delicious as written but I've been doing a bit of a thing lately where I try substituting Averna for red bitter liqueurs and, side-by-side with a Campari version, I think I actually prefer the Averna!

Flavoursome and rich when stirred. The addition of 25ml/ half a bar spoon of marasca syrup takes a little of the dryness out, and makes it work as an after-dinner drink. Garnish with a cherry.

Balanced, with all the expected flavours from the components, though somehow the gin comes through.

Had to substitute a nice Vermouth for Dubonnet. But absolutely delightful.

This was quite tasty made with the U.S. "version" of Dubonnet. I can only guess how much better this could be, made with French Dubonnet.

Very interesting aperitif. Very spirit forward. Did find the flavours blend together after the cocktail has been allowed to breathe. Dry.

Delightful. Digestif qualities but the Luxardo makes it a bit more approachable for most.

Mixed with Gordon's London Dry, (French) Dubonnet, Luxardo & Campari. Once again, Simon has nailed the description and I can but second it: a quality boozy dry drink, more of a pre-dinner drink than post.