Made with a great aged pisco instead of the mediocre cognac that I have. Turned out delicious, got into my favourites.

I've tried it with a different recipy and I modified it (and I use Salers instead of Suze), so far the better ratio to my taste was the following :
1,5 oz gin, 1 oz Lillet and 0,75 oz Salers/Suze.
It went into my top 10. Delicious.

I switched the cognac for a barrel-aged pisco, and used Salers. I found it really delicious, the anis notes from the absinthe add an exquisite complexity. I would rather drink it in a lowball glass with a big ice cube.

The gin quality is obviously crucial. I made the cocktail with some awesome gin from Marseille, France, and it was delicious.

Tried it with Salers and a 46% alc Bourbon. Found it really interesting but the bourbon taste was dominant, I would like to try it with a smoother one.

Did it with Salers, resulted very dry, but interesting. Maybe with Salers it would combine well with blanco vermouth instead of dry vermouth, as Salers is drier than Suze. I think the lemon zest is a must (I forgot it).

Found jt great, but too sweet. Next time I'll try with campari instead of aperol. And maybe less sweet (rosso) vermouth and more dry vermouth.

Made with Rye whisky (drier), one bar spoon of sugar sirup, and 4 dashes of angostura. Delicious.

I found it excellent, yet in this field (agave + campari) I think I would prefer a bitter margarita.

Nice ! But in this style, I'd prefer the Tequila negroni (classic negroni recipe, replace gin by a good tequila)

Wow.

I found it excellent, but very sweet. As proposed by Mr Derailleur, I would like to try it with half cognac and half Grand Marnier. Or reduce orange juice a little bit.

Very good combination of cognac and orange but I found it richer and better with the alcohol content being half brandy and half grand marnier

It sounds to me a very good idea !

Did it with blanco tequila (the blanco that I have is way better than my reposado) and it wirh really delightful... I prefered this one over the "classic" negroni that I've made this same night !

Long to prepare, but definitely worth it... I found it excellent.

I'll join the opinion of John Hinojos : a strong, excellent evening sipping cocktail. I think it could also be enjoyed on the rocks.

Found it excellent. In addition to the havana club 3 yeara, I added a dash of Smith and Cross, it colored everything but I was happy with it.

Very nice, rated 4,5. Tough, it was too sweet to my taste, next time I'll like to try with 3/4 Oz elderflower liquor. Could also be interesting to try it with a more complex gin (I have a barrel-aged one).

Wow, got into my favorites. I made it with a very good limoncello a close friend offered me, so far I had just tasted very sweet and not so good ones, this makes a big difference. If you have such a good limoncello, you can also try the Negroni d'Amalfi !

I think one should make it with a pretty good tequila, as it's a spirit forward drink.

As a spirit-forward drink, the nature of the bourbon has a big influence on the final taste. Made it with Jim Beam Bourbon, didn't find it so great, definitely would like to try it with a finest bourbon.

Maybe the best stirred cocktail I prepared so far. Gave it a 4/5.

Very enjoyable, easy to drink. After reading the comments, I tried it two times, both without sugar syrup, and increasing to 1/2 oz the grenadine syrup. I found it better with only light rum (the first time I put a little bit of Smith and Cross). I still found it quite sweet, maybe I would try next time with the right amount of grenadine and sugar syrup (and another time without sugar sirup? And maybe another time...).