I increased the rye (Crater Lake Reserve) to 2 oz and it's still pretty heavy and sweet. This really doesn't need both an amaro (Lucano) *and* a vermouth amaro (Cocchi Dopo Teatro). It might be better with a lighter, more conventional rosso instead.

It's pretty much on the most direct driving route from Seattle back to Santa Fe, and my sister in Seattle recommended we stop there and visit The Thief wine shop. Turned out to be a great recommendation.

This may depend on how dry you like your martinis; I lean towards 8:1 proportions. You should also try Difford's "Quill Riff" (which I think should be called the "Quill Bianco"), a White Negroni variant using Luxardo Bitter Bianco that benefits from an absinthe wash (the innovation in the red version of the "Quill" cocktail).

Revisited this recipe. A particularly good variation is to increase the cognac (Remy 1738) to 1.5 oz for somewhat drier 3:2:2 proportions and split the curacao between 1/2 oz P. Ferrand Dry (orange) Curacao and 1/2 oz P. Ferrand Limited Edition Late Harvest Moroccan Yuzu Curacao. The orange bitters were replaced by a dash of Bitter Truth Lemon Bitters. No yuzu zest so garnished with an orange twist. The Moroccan yuzu curacao and lemon bitters increase the complexity while preserving the citrus focus of the original and take this to a new level.