When creating a cocktail menu for a 1970s-themed steakhouse in Las Vegas, Midori is a must. To elevate the kitschy melon liqueur, Niko Novick, Spiegelworld's director of hospitality, built a White Negroni around it "so the bitterness is more herbal and restrained, and the drink stays bright and elegant," he explains. And to keep the Suze from overpowering Midori's soft flavors, Novick dials back the gentian liqueur to a barspoon and adds a touch of bergamot liqueur for a subtle tea-like finish. "It drinks like a Negroni, but with this uncanny flash of melon that feels both retro and completely new at the same time," says Novick.