A Negroni variation, and arguably a smooth improvement over the standard approach... I agree the drink name needs to drop the Negroni moniker and riff more off the 'autumn' angle. Maybe something about leaves turning color, a citrus harvest, or a burning sunset, you tell me.. The Campari is still present, but toned down to an expert measure. Cocchi di Torino is good here too, not overbearing. Perhaps the x-factor is the choice of gin. Gonna dive back in on this with a St. George brand or Tanqueray Rangpur, hmm...

I personally think that the flavours get a bit too muddied. It's improving the Negroni a little bit but not that much that I think it's worth the extra steps. Solid 3.5/5.

I made it. It was good but not great. A regular Negroni is more to my taste.

Negroni - elevated. I'd say improved by maybe 20% on the original

A lovely drink to contemplate slowly. We agree that it works best over a block of ice in a Rocks glass. But we also wish that creators might find a way out of their hall of mirrors and desist from naming such drinks 'Negroni'. Of course the structure is there, vaguely. If endless, self-referential variation on a theme is all we have to look forward to, then, we're afraid to say, don't complain about your boredom. And the cure for boredom is originality, not novelty.

I served this over a rock as, like Dale DeGroff, I prefer my Negronis as a slow sipper on a big cube. This was quite delicious! The Cynar and Fernet work well together and give this a more herbal character than a standard Negroni. I think I'll try this with Branca Menta next time as a wintergreen element might be nice.

This is quite a large serve especially with a 2 shot gin backbone - not sure Id have this as a pre dinner but absolutely as a final sip and relax as an after dinner sat in front of a large fire.
A definite rich Negroni with the Fernet coming through right at the end - I used an Asterley's Britannica.

Frankly this tastes like a Negroni with a hint of fernet (which in my book is generally no bad thing). Nonetheless, it deserves commendation for upping the gin quotient to deliver a knockout punch.