Patrick Valentino

Very curious about shaking the negroni.

Since that time I've preferred the lower proof when I'm out and the higher when home with a quarter ounce of fernet branca

I've typically made with angostura but just came across this one with chocolate bitters. Which makes sense. Maybe I will have a second one tonight to compare? On a school night no less

Would love to make per spec. I have all but my bottle of CioCiaro is a few years old. Thoughts on how long an Amaro will last after opening ?