With the current chartreuse shortage, I ended up substituting that ingredient with 1/2 fl oz Dolin Génépy. I found the resulting "herb garden negroni" delightful, although those who prefer a slightly sweeter balance may wish to use 2/3 fl oz Midori as opposed to the original 1/2 fl oz.
While playing bartend during a friend's party, I decided on a whim to open the Bonal they had and use it in a Negroni. The resulting drink had a wonderful complexity to it. After reading the Difford's Guide page on "blanc kinas", I'm very tempted to find myself a bottle and experiment further. I'll be sure to share any results here