Because of  the comment made by one person that the given recipe was only a "passable Negroni," that lacked depth, I decided to see if I could come up with changes that would overcome the flaw(s) as he/she saw them.

 First, I changed gins, from Bombay Saphire to Liberator Gin, made by Valentine Co. in Detroit (an excellent gin, I might add.) Liberator gin is lighter in taste than Bombay Saphire.

Next, I changed the vermouth to Cocchi Vermouth de Torino (which is less sweet and somewhat earthy in flavor--but not too earthy) than the traditional red sweet vermouth.  If that is not available, I recommend Dolin Blanc.It is a white vermouth that is not as sweet as the traditional red vermouth..

Finally, I used Salers (only because I didn't have Suze.)

The amount of gin and Salers was not changed, but I used only 1 oz of vermouth.

The resultant cocktail did not overwhelm Salers, and given my experience tasting Negroni varients, I was quite satisfied with the resultant cocktail, and  would rate it as 4 stars.

I would be interested in hearing from others about the changes I made. 

I'm surprised at the negative comment given that this has 4 stars out of 8 ratings. Subbed Dolin Blanc and expressed oils from a big wedge of (an extremely floral-y) lemon rind. At first it's sweet and then the citrus-y bitterness of the Suze kicks in leaving a lingering vegetal earthy bitter aftertaste. All in all, not the most complex cocktail but definitely not lacking in depth! The gin is somewhat overpowered though so might want to tinker with the proportions a bit. 

Tried this as equal portions with Cocchi Vermouth di Torino, but found it a bit too sweet, so I bumped up the gin to 2 parts. I used some tarragon-infused Suze I had around for it, which was quite nice, though the tarragon flavor got even more powerful in this context than straight so I'll probably use that Suze a bit more gently for what's left. Grapefruit peel garnish, which played well off the tarragon.

2oz Beefeater, 1oz Cocchi Vermouth di Torino, 1oz tarragon-infused Suze. Stir, grapefruit twist.

Chai infusion instructions?

I like your naming style.

Good start, but reminded me a little too much of a cough drop. Added 1/2 oz Sfumato Rubarbaro for a smokey top note, and was happy then. 

I have not seen Mozart for sale here in the Boston area. In particular, I'm keen to try Mozart Dry chocolate spirit. Where did you find Mozart Black? Maybe I could talk them into ordering some Dry.

Hi, sorry, totally missed this comment. I was lucky enough to have a friend bring a bottle of Mozart Black back from England for me. I also have the Mozart Dry and the Mozart chocolate bitters. The bitters may actually be my favorite of the three, but they are all great. I very much hope to see Mozart products on shelves around Boston in the near future.

4 out 5. Interesting favors, considering I subbed out Crater rye for the Rittenhouse as I'd just finished off the last of the orphan bottle we had. Also needed to eyeball some Zaya 12year and a little Creme de cacao and I doubt Mozart anything will be available in Hawaii anytime soon. (somehow we survive)