For its take on the negroni, New York’s renowned Dead Rabbit includes classic Campari and sweet vermouth, plus the common addition of sherry, but doubles down on the citrus flavors by starting with Drumshanbo Orange Citrus Gin and adding tart grapefruit. It’s finished with a minty, floral note from eucalyptus, with a name inspired by the Italian bar where the original negroni was invented.

Over a century ago, Count Camillo Negroni walked into Florence’s Café Casoni, asked that his usual Campari and vermouth be finished with gin instead of soda (he must have been having a particularly rough day), and a legendary cocktail was born. Once relatively unknown to most Americans, the drink has enjoyed a renaissance in recent years, driven by America’s newfound penchant for bitter drinks. The cocktail has become so common that it has spawned offshoot trends on drink menus, including white negronis, mezcal negronis and the negroni sbagliato craze. Here we look at some of the most unique negroni builds on menus today, showcasing how a simple three-ingredient cocktail can be the foundation for endless flavor play.