My version of the refreshingly tart, sparkling Negroni variation from the drink wizards at Chicago’s Billy Sunday The tartness of the rhubarb works very well with the bittersweet Campari, grapefruit, lemon, and gin botanicals while the vermouth brings some spices and sweetness and the soda water brings effervescence 1 oz London Dry Gin (Beefeater, Tanqueray; Australia’s Four Pillars also works great) 1 oz Sweet Vermouth (can also use Blanc/Bianco vermouth) .5 oz Campari (or other red Aperitivo of choice) 1 oz Rhubarb Syrup (2 volumes freshly juiced rhubarb: 1 volume granulated sugar) .5 oz Fresh Grapefruit Juice .5 oz Fresh Lemon Juice 1 dash Crude Rizzo Bitters (my addition) Pinch of salt Shake with ice and strain into a chilled Collins glass with plenty of ice. Top with 1.5 oz Club Soda (or Sparkling wine to make Billy Sunday version)