My experience, exactly. The taste and sweetness of an orange – blood or not – is never absolute, and especially the latter, if low or lacking, must be compensated with a few mls of sugar syrup.
Your 20 best blood orange cocktails stated a recipe using dry vermouth, so that is what I used, Dolin Dry. I then realised, upon closer examination, that the above recipe specifies Bianco vermouth! Nevertheless, it worked for me!
Will be trying with Lillet Blanc next...
Thanks for pointing out Matthew. The recipe should indeed be with dry vermouth and I have corrected above. My notes specify dry - I must have miss-entered when uploading the recipe. Sorry for the confusion.
I love Campari and I'm always on the look for new aperitivo cocktails to try. I would definitely recommend to try this bittersweet alternative the usual Negroni or Americano!
Bianco vermouth is actually a little sweet. Rosso vermouth is confusingly known as "sweet vermouth" but is comparatively dry. "Sweet vermouth" (rosso) is is a different animal to bianco vermouth when it comes to colour and flavour profile.