New York’s Dante, consistently named one of the best bars in North America, is known for its negroni variations (there are a whopping 13 on the menu), but the Negroni Azzurro is a clear departure. The drink’s striking blue hue is achieved with classic, tropical blue curaçao, which is combined with Tanqueray, Mancino secco vermouth, Lillet Blanc, and Luxardo Bianco (all lighter-colored options that let the blue curacao shine).

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.