Change the wine: Try using a nutty sherry, and switching the bitter for a caramelly amaro like Nonino. Or eliminate the base spirit — the Tinto de Negroni at Employees Only in Los Angeles cuts the base spirit entirely, pairing cabernet sauvignon with multiple bitter liqueurs. Fancy something slightly different? We have our Great Taste Award winning Oak Aged Sloe Negroni, also available in 200mland 500ml bottles. Change the base: As in the Kingston Negroni, the Boulevardier or the Old Pal. I love a mezcal Negroni. Change the bitter: Try a different red bitter (soft, orangey Aperol, or spicy Bruto Americano), or steer wider and replace it with another kind of bitter — as in the Cin-Cyn, which uses earthy Cynar. The White Negroni replaces Campari with Suze or another gentian liqueur for a less citrusy, more herbal result.

Change the Campari: The Kula Negroni infuses strawberries into Campari and changes out the dry vermouth for blanc.

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Our testing panel, led by Good Housekeeping’s wine and spirits expert, Alex Hale, have sipped their way through seven pre-mixed negronis to find the best.