I lacked the courage to try this as a Negroni-format drink, so I used Manhattan-esque ratios: 2:1/2:1/2. Quite good. I might summon the fortitude to try it as written. I'm not a big mint fan, and too much Braulio comes across as Fernet-y to me. I bet this is great for Fernet lovers. Initial curator rating of 3 stars, subject to improvement with more trials.

Once I found the recipe for this, I adjusted from my original variation of 1 oz. Rye, 1 oz Cocchi Americano, 1 oz. Braulio, which Dan is referring to in his comment.  

I tried it with both the 1:1:1 ratio and the 1:2:3 ratio using Rittenhouse rye, though after trying both I used up the last of my Cocchi Americano :( The 1:1:1 was a Braulio bomb and too heavy on sugar, while the 1:2:3 ratio felt a bit astringent, grippy from the rye. I suspect that while it would taste better with Bulleit rye (90 proof to Rittenhouse's 100 proof), it would be similarly astringent. There's a really strong drink in here somewhere: the three ingredients have great synergy. I'd love to see if Kobie Ali or any of the folks at Backbar ever rejiggered this, because there's a five-star drink that's possible here I think, with just these three ingredients and some lemon oil. With the two presented ratios, this drink is merely average. May revisit and update this comment if I get more Cocchi.