Schwartzwald — Gin, Black Balsams, Amaro Lucano, Lemon juice
I was out of dry vermouth, so I sub'd lemon juice. It was absolutely delicious. I would be curious to compare with dry vermouth, as the lemon added more acidity and citrus background than the vermouth would. I'm not sure how wine would play with the ginger and fir.
I tried a direct comparison of the recipe as written with dry vermouth and substituting lemon juice. I definitely preferred the lemon version. For my taste, the vermouth version doesn't have enough acidity for the sugar in the Campari to come across as medicinal. I think we have an association with sweet and bitter flavors as medicinal, whereas sweet/sour plus bitter is delightful.
I just did a side-by-side and still like them both a lot, though I might like the lemon version a bit more. My wife, a Campari purist, prefers the vermouth version. I mixed both of these as up cocktails. I'm going to try to get the cocktail's namesake to try the lemon version and see what she thinks.