I'd never been much of a cocktail drinker, but I do like Campari. I noticed the Negroni on a bar menu last summer and tried it, and MAN am I hooked! What a great aperitif! So far though, the best I've had were in NYC - most of the ones I've been offered in Boston were wimpy pale watered-down versions served straight up in a martini glass. Who makes a classic on-the-rocks Negroni without needing me to instruct them every step of the way?
Extra points if they make it with Punt e Mes vermouth.