Filtering classic cocktails through a restaurant’s cuisine of choice is a tried-and-true foundation for creating new drinks that feel right at home on the menu. That’s what Baar Baar, an Indian-inspired gastropub in New York, did with their Anarkali cocktail. The riff on a negroni starts with classic gin, Campari and sweet vermouth, but takes on warmer Indian flavors with cardamom and Darjeeling tea. It’s all finished with a Bombay Khari, a traditional tea time snack.

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.