For the Sorrento Bangkok bartender's take on the Italian classic, coffee beans go into the barrel with Campari for a smooth finish.
Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
Tess Bar & Kitchen's head bartender incorporates Campari as an ice-cream in his version of the Negroni.
A Manhattan by way of Southeast Asia.