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Gin, Campari, sweet vermouth, equal measures. The one everything else is measured against.

Campari and vermouth, no gin, lengthened with soda. Lower strength, easy before food.

Prosecco instead of gin. Lower in strength, with the bubbles carrying the bitter.

Whiskey in place of gin. Grain sweetness and oak sit under the bitter.

The pale one. Still bitter and strong, drier and more herbal, no red in sight.

Mezcal for gin. Smoke and roasted agave over the bitter-red frame.

Tequila's Negroni cousin, but with more moving parts: split vermouth and bitters.

Sweet vermouth swapped for dry. Leaner, sharper, closer to a Martini.

Jamaican rum for gin. Overripe fruit and funk push through the bitter.

Cynar changes the bitter, not the base. The red brightness gives way to something darker and more vegetal.