Its a drinkable drink, but I can't imagine choosing this over a normal Negroni. One issue is the sweet vermouth ration, it is far too large and overpowering. The sweet vermouth is 3 times the amount of bitter. I prefer a ratio of 1 to 1 sweet vermouth to bitter in my normal Negroni.

This drink is unique because it uses Malort but at 1/4 oz in a 4oz drink I find its inclusion unnecessary. You got very little of the distinctive Malort flavor, which I personally think is a shame.

The drink is actually a pretty good variation on the Negroni if one adjusts the volumes to contemporary levels (and overall alcohol content.) A spirit forward 4 oz drink (original recipe) is too high of an alcohol content, especially compared to a 3 oz equal parts Negroni which is moderate in overall potency. So I used 1.5 oz Tanqueray, 1.25 oz Carpano, 1/4 oz Campari, 1/4 oz Jeppson's Malort with a flamed orange peel and found it a more subtle variation on a Negroni. The proportions and volume work, providing an intermediate potency, and the Malort has an intensity/character that carry through into a long bitter finish, with no residual sweetness.

I will update the original recipe for the flamed orange peel (not an orange slice) that was actually called for.

Love this drink! Have not tried it with the new Zucca recipe, though. The Roma Borgorock is one of the reasons I stocked up on the old recipe before it went away. And yes, have always made it stirred.