Stir with ice, strain into chilled cocktail glass, express lemon peel.
Kapriol liqueur is dominated by juniper, and to my palate lacks the bitter bite to carry a Negroni alone; hence, the addition of Jeppson's Malort to stiffen the backbone.
Kapriol's Negroni recipe uses Elena Penna Gin which I have not tried, but I see some tasting notes about it being London Dry Gin style with some citrus flavor, so I used Hayman's London Dry. I have also used Tanqueray for the cocktail.
I used Italian Martini Bianco for its vanilla contribution, noting it is somewhat richer than French Dolin Blanc.
Kapriol has a "Negroni Bianco" recipe, but it was missing the bitter component that completes a Negroni. To address this while keeping the profile clean, I added 1/4 ounce of Jeppson's Malort to add significant bitterness and a long finish.
Kapriol was created as a "distillato del bosco", a distillate of the forest. The forest in this case is the Cansiglio Forest where the juniper berries are collected that define its flavor.