At the elegant Bar Rufus, the cocktail bar in the lobby of Minneapolis’ Rand Tower Hotel, the negroni starts classically enough with gin, Campari and Dolin rouge. From there it takes a turn, adding Byrrh quinquina, the French wine-based aperitif, for a deeper, richer berry-and-cocoa flavor. A spoon of bitter orange caviar, doubling down on the cocktail’s bitter profile, takes it over the top.

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.