Gaspar Genaro

Personally, I think the anisette is very prominent in this, the aperol I used was totally subdued. I would make it with only 10 ml of anisette, a little less vodka and more aperol if the goal is to have a cocktail as an aperitif.

Honestly, I think it's far inferior to a classic Martini with a good gin. With vodka the taste of the dry Vermouth became very prevalent even in a small amount.

I don't understand why it's so hard to find cocktails that use anisette and cassis, both are delicious.

Call me a heretic, but liked this one better than the typical Negroni. And I'm not even a big fan of tonic water. It's a healthy mix of bitter and citrusy, depends on the tonic water you use. Good if you just want to have a big glass of something to get you drunk on a hot day, especially if you're a big guy like me who hardly ever gets drunk.