Twenty years ago, the Negroni would have nestled inconspicuously in the darker reaches of an Italian restaurant’s cocktail menu – a quiet, unassuming vintage whose simple bedrock of Campari, vermouth and gin struggled to measure up to the peacocking blush of the Cosmopolitan or the barnstorming vivacity and potency of the Long Island Iced Tea. These days, it’s the tipple du jour, with variations on its robust foundations littering go-to cocktail lists all over the world. Indeed, Negroni Week (6-12 June) sees thousands of bars celebrate the brew, each putting their own bold spin on a tried-and-tested standard. It’s not the only cocktail to experience a revival in the last decade: the Old Fashioned, so popular in the early 20th century, has enjoyed a heartening renaissance, with most bars now offering their own take on the whisky-laced powerhouse. Hannah Duffy, mixologist at London tapas stalwart Camino, isn’t one to miss out on the chance to innovate, and her Spanish take on the Negroni puts an electrifying flourish to an Italian classic. The Negroni, reportedly invented by a barkeep in 1919 in response to a patron’s request for a stiffer take on the Americano cocktail (sweet vermouth, Campari and club soda), traditionally blends Campari, vermouth and gin, its sweet but punchy mouthfeel rendering it undeniably moreish. Duffy, however, has spiced up her offering considerably. “Vermut is a Spanish vermouth which brings a lovely herbal flavour and aroma to the drink,” she says. “We also use a Spanish gin, and add a touch of Amontillado sherry for a touch of sweetness, a raisin flavour and a dry finish.” The addition of Sacred’s Rosehip Cup, a fruity, less bitter alternative to Campari, adds complexity. “It’s the perfect aperitif for summer BBQs,” Duffy explains. “The fruitiness, bitterness and dryness from the Vermut, gin, sherry and rosehip makes the drink perfectly balanced and, of course, delicious.”