Starting off with more sophisticated cocktails (over basic two ingredient martinis etc) I gave this one a go with budget ingredients. Oxford Arms gin, Luxardo aperitivo and Martini rosso - but with and without lemon zest (all I had) - tasted good to me, nothing jarring, I can see why this "holy trinity" is a classic :-)

I do equal parts Campari-Cocchi Torino-Beefeater London Dry + Orange oils. Lovely!

Can't beat a classic. I will however do 1.5 ounces/45 mls of each when I make it, just because I have to have just a little more of it :)

"Pipi de bon dieu" is an old french adage. It might translate as "god's pee". This is what this drink is for me.

The intense bitter-sweetness of Campari induces the common experience of quasi existential love-hate in this drink. Hence the ad infinitum variations, as folk address their reactions thereto. My suggestion is simple: increase the gin to 45/1.5 and all else will become clear.

Have grown to really like this and several variations. Suze makes a slightly less bitter drink without completely waving the white flag like Aperol. I was surprised that most places in the Italian Alps were not really serving this. Aperol spritz however seamed to be in everyone's hand and Genepy and Grappa also flowed free. But Milano, of course, had me covered.

this shit is lit beyond belief. we're in the territory of the gods here. i once slammed back 8 of these in milan and you still couldn't tell me it was enough.

A Negroni is one cocktail that I have a love hate relationship with, due to me not liking too much Campari or other red bitter liqueurs in cocktails like a Negroni, which is what this cocktail has, however making a Negroni with 15ml or 1/2 fl oz instead of using 30ml or 1 fl oz, makes this cocktail more palatable for my tastes, which gives me a better understanding as to why a Negroni is such a beloved cocktail by others