This is really good, what elevates the drink is both the mole bitters and the flamed orange peel. I’d never tried flaming a coin of peel before, so watched several YouTube videos and had pretty good success- it really does make a difference in the taste!

Lovely little cocktail. The Campari gets tamed by some rye and Mole bitters (they're not optional even if the recipe says so). It's deep, complex yet not overly bitter as you might think.

Don't make my mistake and serve it as a Negroni though. The dilution only spreads and hides the flavors, making it less interesting.

No Strucchi so made the Tempus Fugit version tonight with their Gran Classico bitter and their Alessio vermouth; the rye was WhistlePig. The Xocolatl Mole bitters are NOT "optional," otherwise this is just a Rye Boulevardier with a flamed garnish. The interplay between the dash (or "squirt" given that the bottle has a dripper rather than a dash top) of Xocolatl mole bitters and the 3 substantial ingredients is what raises this above the level of an ordinary Boulevardier. Five stars! Lou Anselm's link to cocktailvirgin.blogspot.com is clarifying regarding its origins as a Boulevardier/Negroni variant.

I used Bruto Americano for a sublime Campari-style update.

Just for fun, here is a lot more history of this 1794 cocktail.

First, this link, going way back to 2007:
https://cocktailvirgin.blogspot.com/2007/12/blog-post.html

Second: this link:
https://cocktailvirgin.blogspot.com/2010/03/1795.html