Forum

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 ;-)