The Negroni — an Italian aperitif traditionally made from one part gin, one part Campari and one part sweet vermouth — is a classic summer cocktail. But the Musket Room (265 Elizabeth St.; 212-219-0764) has turned the typically simple summer tipple on its head with a blowtorched version called Fumero’s Smoked Negroni.

“I had a guy actually tell me it’s the best Negroni he’s ever had,” says the restaurant’s bar director Christopher Barry. “Thankfully, I haven’t burned the house down yet.”

Have a look.

Barry mixes Rittenhouse rye, Combier Crème de Pêche, Cynar, Campari and a touch of Fernet Branca for his Negroni, and then bottles it.

When the cocktail is ordered, Barry blowtorches a tray of alder wood and then puts Old- Fashioned glasses over the burning tray to capture the smoke.

“The Alder wood imparts a beautiful aroma,” he says. “It reminds me of toasted marshmallow.”

At the table, the smoke-filled glasses are flipped over and filled with ice and the prebottled cocktail mixture.

“The glass retains the smoky flavor — it adds an interesting twist to a classic,” says Barry.