There are tons of variations on the Negroni, but this is a favorite. First up, is use the best gin you have, which is not typically the case because the botanicals in gin get murdered by Campari. In this case, your gin notes will be much more present because Campari has been shown the door. Instead of Campari and sweet vermouth, we use Amaro Nonino and Punt e Mes. Amaro, especially Nonino, is still bitter but much less so. Nonino is more orange and citrus forward, with much less bitterness and softer notes. It’s a wine-based Amaro, so subs for both Campari and vermouth. Next is Punt e Mes, which is a “point and a half” more bitter than regular vermouth, and Punt e Mes is considered a hybrid vermouth amaro, so it joins with the Nonino in delivering bitterness as well as the vermouth. Bonus mouthfeel with Punt e Mes. Allegedly this was created in the 2000s in British Columbia, documented in a Negroni cocktail book in 2015.