Giulio Cocchi's original recipe combines cinchona bark and rhubarb with fire-browned sugar, which deepens the amber colour and adds a caramelised roundness to the bitterness. Wormwood and citrus define the character — bold, bitter, and bright — while cocoa, bitter orange, and rare woods like sandalwood and myrrh give the finish depth. Your Negroni is crying out for a flourish like this.