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Nothing particularly unique about this. Give it to most unseasoned guests and they might not/never differentiate this from a "textbook" Negroni. Tasty, but not worthy of a unique name. Used Tanqueray, Luxardo Bitter Bianco. Curious of your take.

Recommended when you’re in the mood for something different but familiar. And I think “pink” is relative Simon. Compared to a standard Negroni, it’s a much lighter shade of red. Maybe a dash of Regan’s would be nice?

Botanist, Dolin blanc, Campari.

Made this with Dolin Blanc and Sarti instead of a red bitter. Sure is pink now, and definitely something else! Not necessarily better than a standard Negroni but worth to be tasted!

I tried this tonight. Split base Roku and Bombay Sapphire, plain old cheap M & R Bianco.

Much as I love a good Negroni, sometimes the red vermouth makes it a bit heavy. This hit the spot for an almost-summer night.

It's funny because when I was a university student I had only a vague idea that a Negroni was equal parts Campari, gin and Vermouth. I did not know which vermouth exactly, and I couldn't be bothered to check, so I would often just make it with Martini bianco (commonly found in Italian supermarkets) and thought it was great.
Now my taste is a bit more refined and I do prefer the original version. Still, this combination reminds me of when I was young and foolish!

Just made these to start the long holiday weekend here in the states.
Love it!

Mystery as to why no one did this before. Works a treat.

I am keen to hear about any negronis that are made with rosé vermouth. I have a bottle from Vault which seems ideal, but it would be interesting to hear if anyone has had success using it. Cheers.