Ash Hausserman, the beverage director of New York’s Boulton & Watt, started with the idea of a negroni that combined the flavors of coffee and hibiscus for a full-bodied yet bright drink for summer. The resulting Pattern Disruption features Ron Zacapa 23 rum, Pierre Ferrand 1840 Cognac infused with coffee beans, Martini & Rosso Ambrato (a floral, honeyed, spicy vermouth), sorel, Amaro Ciociaro and Angostura bitters, finished with a spritz of lemon and orange oil and a dehydrated orange wheel.

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.