Often in restaurants and bars, the porn star martini has a fairly thick foam and is velvety to drink. having tried the above recipe i dont get this much foam. I have been using Giffard passion fruit liqueur instead of Passoa. Is that the reason? Can anyone advise on how to make the foam (without using eggs)?

Very much like this cocktail (so have friends). in view of managing the sweetness I have decreased the quantity of the rosso and liqueurs and increased the quantity of rum accordingly.

Really nice. Lagoon colour. Very appropriate for a hoy sunny day.

Tried it with ferro china baliva instead of Campari.
So obviously this did give a brown colour to the cocktail.
Rather have the iron negroni cocktail or standard negroni.
Not convinced about the sour element added to this.