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I like bitter cocktails (the additives almost always have plenty of sugar regardless of how bitter they are) and I wanted the full monty of Tempus Fugit bitter aperitif flavors so I tried richer 3:2:2 proportions for this. Kristi felt it was a little *too* bitter for her, so next time I think I'll scale this one back to my usual 2:1:1 ratio. As for the cinchona bark, if you feel that Lillet Blanc isn't bitter enough for the cocktail you're making then maybe you should choose a different white aperitif? Cocchi Americano, Luxardo Bitter Bianco, Bonal Gentiane-Quina, Salers, Suze, there are plenty of other options. I use Lillet Blanc to lighten a drink up and integrate more strongly flavored ingredients, not to make a bold statement on its own. But maybe you could invent your own bitter aperitif? You medical folks probably miss compounding your own custom drugs! Happy New Year!