Bartender Jonny Raglin, of San Francisco's Comstock Saloon, gave us the recipe for this classic Negroni cousin, which pairs spicy rye whiskey and light, dry vermouth with bitter Campari. The drink shows up in books as early as the 1927 Barflies and Cocktails, but in its original form, it included sweet vermouth and Canadian whisky. It took a few years for the current recipe to take hold.