I used cocchi rosa for the Italian red bitter which, I think, let the Strega flavors shine. My only vermouth was a chinato -- Vermouth del Professore which has nice bitter notes, and that helped amplify the bitter notes missing from the cocchi. I loved it.

I didn’t have the apricot eau de vie so I used St George’s Pear Brandy (which is clear and 40 percent alcohol). Very tasty. I’ll definitely try the recipe as written when I get the apricot

Would this be considered a "Red Bitter Liqueur" a la these https://www.diffordsguide.com/beer-wine-spirits/category/1288/red-bitter-liqueurs

This cocktail is the closest think to Dutch black licorice