The Negroni dates back to the early 20th century, when it was supposedly concocted by an Italian count in Florence. That lengthy history has provided plenty of time for bartenders to experiment with the classic recipe of equal parts gin, sweet vermouth and Campari. Some choose to sub gin for another spirit, while others incorporate different fortified wines and bitter components. Chef and bar pro Kathy Casey makes the drink her own by adding fresh ruby red grapefruit. Casey's Grapefruit Negroni sticks with gin, sweet vermouth and Campari, but it tweaks the ratio, calling for more gin and less Campari. This adjustment yields a less bitter drink than the original. She chooses to squeeze and then drop in grapefruit wedges for a citrusy kick. You can also pour in fresh grapefruit juice, but adding the wedges lends additional grapefruit essence to the cocktail, as the peel's oils interact with the other ingredients. Unlike the classic Negroni, which is stirred, Casey shakes this drink. That's because it contains citrus, and conventional wisdom dictates that you stir all-spirits cocktails and shake those that feature citrus, cream, egg white and other non-liquor ingredients. The Grapefruit Negroni is an easy riff on the original with a reward that outweighs the effort. The versatile grapefruit complements the botanical gin, the floral and herbal vermouth, and Campari's bitter orange notes, leaving you with a fresh and fragrant cocktail. 10 Grapefruit Cocktails to Try Right Now