SMP's official New Year cocktail (with Chez's Benediction):
in-search-best-negroni-cocktail-recipe/
From above link:
The top three vote-getters stayed within classical lines, and all of them—the two bartenders’ flexibility concerning Campari notwithstanding—contained the famous red bitter liqueur from Milan.
Best-liked was the now-famous Negroni served at Dante, the aperitivo bar in Greenwich Village. Conceived by owner Naren Young, it contained one ounce of Bombay Sapphire, a three-quarter ounce of Martini & Rossi rosso vermouth and a three-quarter ounce of Campari. “That’s the most archetypal,” said deBary. “Classic.”
Just a hair’s breadth behind Young’s drink was Frizell’s own version, which was made of one-and-one-quarter ounces of Beefeater gin, one ounce of Carpano Antica Formula vermouth and a three-quarter ounce of Campari. “You get the Campari bitterness without the Campari sweetness,” PUNCH’s Editor in Chief, Talia Baiocchi.
Third in the rankings was a recipe from JP Fetherston of the Columbia Room in Washington, D.C. Like the above two, Fetherston used more gin than the other two components, calling on one-and-one-quarter ounces of Fords gin, one ounce of Cocchi Vermouth di Torino and one ounce of Campari.