Consensus seems to be that it needs more chocolate, so I used a good dash of Bittermen's Xocolatl Mole Bitters and 1/2 oz Drillaud *dark* creme de cacao. My wife agrees: no lack of chocolate in this drink. Instead of Punt E Mes I used Tempus Fugit's Alessio Rosso Vermouth, which works quite well with the chocolate flavors, and garnished with a dried orange wheel.

A great combination, but as others have said definitely needs more chocolate to stand a chance of overcoming a powerful vermouth and campari. I've doubled both the creme de cacao and bitters.

Upon the first sip, I thought to myself, "How is this much different?"... But, wow, does the chocolate bloom in the aftertaste. I didn't use a great gin or creme de cacao, and this was still excellent.

Slightly upped the crème de cacao to 10ml and shaved some dark chocolate on the top and a little sea salt. Fabulous. Not better, just different.

That is a cracking cocktail, smooth and full of flavour and complexity. I did up the chocolate bitter dosage to about 8 drops.

This was great. Just made it last night. Who originated?

Wonderful mixtures of flavours. Great for an aperitif and gentle tastes. Hint of herbal and hint of chocolate.

Wow - rich and full flavour from the Punt and a long lasting chocolate ending - what a cocktail. Negroni lovers will be converted to Punt e Mes with this. I substituted white creme cacao for Mozart's chocolate as that's what I had to hand 5*