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I followed the suggestions btl to cut half the Campari with 10ml Aperol. The result included the Campari taste but without the bitterness. Cherry was to the fore, over a herbal Dubonnet base. I would do this again.

btw: I tried this after thoroughly enjoying the rather heftier Commedia all'Italiana (equal parts Campari & Aperol & rosso vermouth, with grappa and maraschino).

[Six Cylinder]

Wholeheartedly agree on splitting Campari and Aperol. If you do that you'll get an interesting bittersweet cocktail dominated by cherry.

Also good bumping up the gin to 30ml, which may overcome reservations re excessive sweetness/Campari-ness.

Suped up Negroni meets cherry Martinez. On the sweet side for me so I’d def be reserving for dessert, maybe with a rich chocolate mousse. I ended up with eight cylinders due to low bottles of Campari and Dubonnet. I think deyan’s suggestion of splitting the Campari half with Aperol is a good one.
The cherry richness comes through beautifully.

Any thoughts about a sub for the Dubonnet? Punt e Mes? Noilly Prat? Pimm's #1? Maybe Aperol? ...or must I wait until I get my hands onto the real McCoy?

This is an enchanting and complex palette. I kindly recommend mellowing down the Campari: split it to 10 ml Aperol & 10 ml Campari. So Mediterranean.

Campari overly dominates. Tried sweetening with juice from cherry jar but still too bitter.

Deep red fruit with a spear of sharp bitter Campari. I made the original and Simon’s suited me best. Much more robust ;-)