aperitif_cocktails

Aperitif events & cocktails

Aperitif is Nashville's premier cocktail & libation experience firm.

At Aperitif, our goal is to concoct an unforgettable cocktail experience with events ranging from simple to extravagant; we focus on weddings, corporate events, as well as premier bars and restaurants in Nashville.

Our libation team curates immersive cocktail experiences by paying homage to classic cocktails and techniques, as well as fusing unique and bold flavor combinations.

Our mission is to elevate cocktails in every facet.

We do this by combining fun, fresh, and ever evolving ingredients from vegetables ranging from rainbow radishes, ginger and cactus, to fruits varying from Maradol papayas to passion fruit and combining it with high quality spirits as well as house made bitters, syrups and juices.

. Every cocktail carries a personal experience.

. Even before consumption a cocktail is a full sensory explosion.

. With each sip something new and flavorful should appeal to your palette.

. Memorable cocktail experiences come from an understanding & appreciation of all the senses.

. Our mixologists understand that a quality cocktail has the ability to bring back fond and lasting memories

Upon assessing each client, our craftsman will build an unforgettable beverage experience, by working to create innovative cocktails for your special event.

Creativity/ Seasonality/ quality/ flavor/ passion

Events are our passion not just our profession

Cocktails in the Aperitif Category

An aperitif is a Cocktail usually served to stimulate the appetite before a meal. Many include lime juice and are usually not sweet. Here are the highest ranked aperitif cocktails.

Great After Dinner Drink

Extravagant champagne cocktail. Great party drink to get everyone in the mood.

Sweet, fun easy to make drink - a touch of luxury without the cost.

Based on the cherry bubblecake but one for the kids and the drivers - great for wedding toasts and parties.

Ya better like grapefruit juice.

A more alcoholic version of the "Matador". Light, strong and sharp.

The exotic aromas all in one cocktail. Delicious, fruity, gorgeous and refreshing!

A strong, velvety cocktail

A beautiful balance of sweet, sour and bitter. Easy to prepare. The Amaretto is sweet enough to not need any added sugar. Wow!

Rum and ginger is a marriage made in heaven!

Sounds like a dream come true. Another of my pre dinner cocktail.

A variation on a Grand Passion

An excellent aperitif. Here's a version of this award-winning pre-dinner cocktail.

Refreshing martini with a hint of cucumber!

Cocktails & mixed drinks - search results

Your search for Aperitif Cocktails returned 86 results

Negroni Cocktail

POUR all ingredients into ice-filled glass and STIR.

Simon Says

Created in 2016 by Joaquín Simó at Pouring Ribbons, New York City, USA. based on and named after Rutte's Old Simon genever.

Giblet (Tequila Gimlet)

Base Spirit: Tequila blanco

Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Base Spirit: Rum light white

Created in 2014 for Bacardi Legacy by Roman Foltan at The Artesian Bar at The Langham Hotel, London, England.

Manhattan Transfer

Base Spirit: Whiskey - Straight rye whiskey

Adapted from a recipe created in 2013 by Phil Ward at Mayahuel, New York City, USA.

Old Friend

Adapted from a recipe created by Jim Meehan in 2012 for the cocktail menu at Chef’s Club in Aspen, Colorado.

French 125 (French '75' with cognac)

A cognac based version of the French 75 which was named after the French 75mm field gun used by the French army during the First.

Lemon Tart

SHAKE all ingredients with ice and strain back into shaker. SHAKE again without ice (dry shake) and fine strain into.

Carré Nouveau

Adapted from a recipe created in February 2016 by Matthias Lataille, London, England.

Tommi's Cocktail

Adapted from a drink discovered in 2014 at Wahaca’s Mezcalería Cocktail Bar, London, England.

Created prior to 1887, the date of the first-known print reference to the Adonis cocktail, this drink celebrates the success of the Broadway musical of.

Suze you, Sir

Base Spirit: Tequila blanco

Created Rufus Grantham at Demon, Wise & Partners, London, England. Rufus’ original recipe called for 2 Ocho blanco.

Smoking Gun Vesper

Adapted from a drink created in 2016 by Dale DeGroff, King Cocktail, New York City, USA. .

Rhubarb Negroni

Created in 2009 by Paolo Tonellotto at The Hide Bar, London, England.

Created in 2017 by Kevin Rigault at Le Forvm cocktail bar, Paris, France, who says, “My inspiration for this drink come from.

The Cornichon

Base Spirit: Tequila blanco

Created in August 2015 by yours truly (Simon Difford) at the Cabinet Room, London, England.

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Aperitif events & cocktails

Aperitif is Nashville's premier cocktail & libation experience firm.

At Aperitif, our goal is to concoct an unforgettable cocktail experience with events ranging from simple to extravagant; we focus on weddings, corporate events, as well as premier bars and restaurants in Nashville.

Our libation team curates immersive cocktail experiences by paying homage to classic cocktails and techniques, as well as fusing unique and bold flavor combinations.

Our mission is to elevate cocktails in every facet.

We do this by combining fun, fresh, and ever evolving ingredients from vegetables ranging from rainbow radishes, ginger and cactus, to fruits varying from Maradol papayas to passion fruit and combining it with high quality spirits as well as house made bitters, syrups and juices.

. Every cocktail carries a personal experience.

. Even before consumption a cocktail is a full sensory explosion.

. With each sip something new and flavorful should appeal to your palette.

. Memorable cocktail experiences come from an understanding & appreciation of all the senses.

. Our mixologists understand that a quality cocktail has the ability to bring back fond and lasting memories

Upon assessing each client, our craftsman will build an unforgettable beverage experience, by working to create innovative cocktails for your special event.

Aperitif is Nashville's premier cocktail & libation experience firm.

At Aperitif, our goal is to concoct an unforgettable cocktail experience with events ranging from simple to extravagant; we focus on weddings, corporate events, as well as premier bars and restaurants in Nashville.

Our libation team curates immersive cocktail experiences by paying homage to classic cocktails and techniques, as well as fusing unique and bold flavor combinations.

Our mission is to elevate cocktails in every facet.

We do this by combining fun, fresh, and ever evolving ingredients from vegetables ranging from rainbow radishes, ginger and cactus, to fruits varying from Maradol papayas to passion fruit and combining it with high quality spirits as well as house made bitters, syrups and juices.

. Every cocktail carries a personal experience.

. Even before consumption a cocktail is a full sensory explosion.

. With each sip something new and flavorful should appeal to your palette.

. Memorable cocktail experiences come from an understanding & appreciation of all the senses.

. Our mixologists understand that a quality cocktail has the ability to bring back fond and lasting memories

Upon assessing each client, our craftsman will build an unforgettable beverage experience, by working to create innovative cocktails for your special event.

Creativity/ Seasonality/ quality/ flavor/ passion

Events are our passion not just our profession

10 Impressive Before Dinner Cocktails

Invite These Drinks to Your Dinner Party

Serving a cocktail before dinner is both a courtesy to guests and serves a purpose. Known as an aperitif, the before dinner drink prepares the stomach for food and the palate for the delicious tastes it is about to enjoy. They can be served to guests at an elegant dinner party or enjoyed any night of the week at home.

Aperitifs come in many flavors and can complement a variety of meals. Many of the best aperitifs include gin, vermouth or another dry style of wine. There are also distilled spirits . MORE like Campari and Aperol that have long been used as appetite stimulants on their own. It's only natural that the cocktails these are mixed into be classified as aperitifs as well.

I have selected just ten recipes to feature from the many possibilities. Included are a few favorites that have long been enjoyed with a meal. I have also tossed in a few obscure and fascinating cocktails that can challenge and enlighten your taste buds.

This list is a great place to begin as you discover how food and mixed drinks can play off each other and learn that contrast can complement just as well as a perfect flavor match. Have fun with your dinner drinks and experiment for yourself.

The Negroni is the ideal aperitif and it is the first cocktail that comes to mind when we discuss this class of drinks. Campari itself is designed to be an aperitif and in this recipe, it is paired with gin and sweet vermouth to create the ultimate before dinner drink.

This drink can prep your palate for any meal. I've enjoyed it most when a Cornish Game Hen was the star of the table.

You will also find that the gin and vermouth add a mellow aspect to Campari's bitterness and that helps . MORE make the drink a bit more approachable for palates that are new to the flavor.

Another iconic aperitif is the Aperol Spritz. It is a simple drink that once again features a bitter liquor designed specifically for this purpose. Aperol's bitter orange is definitely more approachable than Campari and that makes it a good, gentle introduction to a genuine aperitif.

The Aperol Spritz is perfect with any meal and you'll love to serve it alongside flavorful dishes like this Harissa Roasted Leg of Lamb. The simplicity of the sparkling orange drink accents all of those herbs . MORE and spices without interfering with the dish.

This Fabiola is an interesting cocktail. It's a refreshing take on the brandy-based Metropolitan, only in this case we use dry vermouth and add Grand Marnier. The orange is a fascinating contrast to the dryness of the fortified wine and sweet strength of a decent brandy.

It is a fabulous companion to any meal. Your guests will enjoy the play of citrus between the Fabiola and recipes like this Lemon Chicken With Mushrooms. Both recipes are simple and quick to fix up, making this is a great . MORE combination for those last minute dinner parties.

We will continue with the simple aperitifs that go along with almost any meal. The popular Gimlet is up and this two-ingredient drink is the easiest on the list. All you need is your favorite bottle of gin and a lime cordial and an appetizing drink is born.

The Gimlet is perfect for summer dinner parties as it is a very light, refreshing cocktail. Serve a round of Gimlets to your guests as they sit on the patio and you finish up the spareribs on the barbecue.

There are Campari cocktails and then there is the Campari Cocktail. This is the most Campari-forward drink you can mix because the only back up the bitter has is vodka and a dash of Angostura.

Campari's bitterness displayed with such boldness means that this cocktail is not for everyone. Once you do train your palate to love Campari, you will agree that few drinks can kick off a meal in style like the Campari Cocktail.

A pairing that is a personal favorite is the Campari Cocktail with a . MORE classic Eggplant Parmesan .

The Autumn Leaves recipe has a compound of interesting flavors that begins with pisco and Drambuie and brings in a hint of Campari and lime. It's fascinating on its own and even better as a prelude to complex dishes like this Genoa-Style Stuffed Pork Loin.

If your guests don't see you mix up this cocktail, they'll be wondering what you put into it because it is so unique. It is certainly an adventure in flavor and a fun one at that!

Tarragon makes an appearance in this modern cocktail that could be thought of as an enhanced Manhattan. The Bourbon and Blood features the smooth taste of Woodford Reserve with sweet vermouth and brings in that bitter orange of Aperol.

This cocktail has a darker profile and it is great to pair with a lighter pasta dish like this Butternut Squash and Pear Ravioli. The contrast between the drink and the food is intriguing and sure to be the talk of your dinner party circuit.

If you're in the mood to get really fancy and have a truly unique taste experience, give Rimbaud's Left Hand a try. It is the most complex drink on this list, mixing absinthe, Benedictine, Aperol, lemon and pineapple in equal parts with a little egg white thrown in for texture. It's an aperitif that is memorable, to say the least.

Want to get really wild? Serve it alongside this Pineapple Chicken with Coconut Rice Wrapped in Banana Leaves. I don't typically recommend pairing . MORE pineapple with pineapple, but there is so much going on in both courses that it really doesn't matter!

Tequila can make a fine aperitif if it is mixed right and DeLeon Tequila's Salud Cocktail is a perfect example. The drink combines their silver tequila with a rare sherry, a bit of pineapple and a hint of passion fruit and absinthe.

That combination of bright fruits, dry wine and rich tequila accented ever so slightly with anise is a great primer for spicy meals. Give it a try with this easy Chicken Enchiladas Suiza recipe.

When no other cocktail seems absolutely perfect for your dinner table, you can always fall back on the classic Martini. It is a perfect complement to any meal but is particularly nice with lighter foods like this Tagliatelle with Baby Artichokes.

Not only is the Martini the epitome of an aperitif - gin and vermouth with a dry profile - it also makes a great choice because the recipe can easily be adapted to individual tastes. You can make every guest happy and it doesn't matter if they prefer . MORE their Martini dry, perfect or served as a Gibson.

Upgraded Apéritif Cocktails

Forget about big, boozy cocktails. Increasingly, you’ll find apéritifs in the glass. Consumers are seeking out easy-drinking cocktails with less alcohol (and yes, fewer calories). Coincidentally, a flurry of delightful spirits with relatively gentler proofs is reaching U.S. markets.

Mixologists are responding to this perfect storm of supply and demand by creating delectable new creations, and even reinventing drink menus to showcase lower-alcohol libations.

The following restaurants/bars focus on apéritif cocktails for very different reasons.

At OAK at fourteenth in Boulder, Colorado, Co-owner and Beverage Director Bryan Dayton drew inspiration from time he spent in Europe, where the apéritif (or the Italian equivalent, aperitivo) has its roots.

In Italy, France and other parts of Europe, the pre-dinner tipple was once commonplace. A lightly alcoholic drink was considered a civilized way to sharpen the appetite and ease into the dinner hour—particularly during warm-weather months. Now, American bartenders like Dayton are rediscovering this tradition.

At Atlanta’s Holeman & Finch Public House, the selection of suppressor cocktails (cocktails in which traditional spirits as an ingredient are not used, but vermouths, fortified wines like Sherry and amaros like Cynar are featured instead) began as a friendly competition among bartenders seeking a low-octane alternative to revivers, a drink category often fortified with several hard liquors.

“This is a driving town,” says Greg Best, co-owner and bartender at Holeman & Finch. “We wanted drinks that aren’t lacking in complexity, just lacking in booze.”

See how the bartenders approach modern apéritif cocktails.

Dancing Lightly

At Holeman & Finch, a selection of suppressors are featured on the daily lunch menu, under the heading “Errands to Run.” High-proof options are listed under “The Day Is Shot.”

“We broke away from the normal approach to building a cocktail,” Best says. “It’s a new way to explore old ingredients.”

Suppressor #21

A luscious and complex drink to savor, thanks to the harmonious combination of bitter-edged Cynar, spiced Barolo Chinato (infused Piedmont wine) and the honeyed notes of Sherry.

1 ounce Barolo Chinato

1 ounce Amontillado Sherry

2 dashes of Regans’ Orange Bitters No. 6

Grapefruit peel, for oils

Stir together the Cynar, Barolo Chinato, Sherry and bitters, and strain into a rocks glass over a large cube of ice. Express oils from the grapefruit peel over top of the drink and discard the peel.

Key ingredient: Cynar

Although Cynar is an artichoke-based liqueur, it doesn’t taste like artichokes. Rather, it’s an intensely herbal and bitter Italian amaro that practically begs to be mixed.

Best says he likes Cynar because it “adds a savory quality” to drinks, as well as welcome viscosity and spice.

Although it can be mixed simply (with tonic, lemonade or iced tea) it also works well to add punch and complexity to more spirited rum or whiskey drinks, as in The Art of Choke from The Violet Hour in Chicago (made with white rum, Cynar, lime juice and Green Chartreuse). Other bitter-tinged spirits to try include Campari and Aperol.

European Influence

At OAK at fourteenth the mixed drink menu is deliberately delineated into three sections: No Alcohol, Low Alcohol and High Alcohol. Dayton says he drew inspiration from time he spent in Europe, “where drinking is not such a taboo,” and drinks might progress from apple cider at lunch to Calvados at dinner.

The world has grown smaller, he says, and many of Europe’s apéritif spirits—like Barolo Chinatos and quinquinas—have made their ways to other countries.

“So many bartenders are going to Europe and coming back here, taking that inspiration and making apéritifs a truly American thing,” says Dayton.

The French Open

Originally, this drink was made with gin, but Dayton found that the wine-based spirit Lillet Blanc provided similar botanical notes, so he dropped the gin from the recipe.

2 fresh raspberries, plus 1 additional berry for garnish

1 ounce Lillet Blanc

½ ounce honey simple syrup (1 part honey to 1 part water)

¼ ounce lemon juice

Dry sparkling wine, such as Prosecco

Muddle the raspberries in the bottom of a mixing glass. Add the Lillet, simple syrup, lemon juice and ice. Shake well, then double strain into a Champagne flute. Top with sparkling wine. Float one fresh raspberry on top as garnish.

Key Ingredient: Lillet

Pronounced lil-LAY, this blend of 85% Bordeaux wine and 15% citrus liqueurs comes in three variations: Blanc (or Blonde), Rouge and Rosé.

“We order Lillet Blanc and Rouge by the case,” Dayton says. “Everyone else probably orders by the bottle. We’re very into apéritifs.”

The French apéritif wine, established in the late 1800s, can be subbed for vermouth in virtually any cocktail—Dayton uses it in his variation on a Manhattan (Bulleit Bourbon, Benedictine, Lillet Rouge, bitters and honey). But the simplest route for a hot day is a pour of Lillet on the rocks, with a generous squeeze of lime.

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All About Aperitifs

Straight Up Cocktails and Spirits

It's finally Friday. Spring is coming into full, glorious bloom, and Tax Day is - for better or for worse - behind us. Why not start off the weekend with a bright, refreshing aperitif?

Apéritif is a French word, which, like its Italian counterpart, aperitivo, comes from the Latin aperire, meaning "to open." An important part of France's, Italy's, and other European countries' dining traditions, aperitifs are alcoholic beverages sipped as appetite-stimulating lead-ins to a meal. (Think of them as the appetizers in the alcohol menu.)

Usually weighing in somewhere between 16 and 25 percent alcohol (compared to the 40-50+ percent found in spirits such as whiskey, gin, and vodka), aperitifs are meant to open up the palate, not sedate or overwhelm it. (For this reason, overly sweet drinks are also avoided for this beverage course, but are saved for after the meal, as "digestifs"). An aperitif should be crisp, clean, and light.

American drinkers are perhaps more likely to have sampled these popular European aperitifs in a typically North American way: mixed in cocktails. Classic recipes such as the Martini, Manhattan, Negroni, Americano, Bronx, and Vesper Martini, call for a measure of one these French and Italian imports, mixed together with stronger spirits such as gin, whiskey, or vodka.

But back in their countries of origin, these light, aromatic, spirit or wine-based beverages are most often enjoyed on their own – or further diluted with soda, juice, and ice.

A traditional type of fortified wine flavored with botanicals, made by a variety of companies, among whom Martini & Rossi and Noilly Prat are some of the best known. Available in red (aka sweet or Italian) and white (aka dry or French) varieties. (Read more about vermouth here.)

A quintessential Italian aperitif with distinctively bitter, herbal, slightly spicy, grapefruity taste. (View last year's Kitchn survey on this zesty favorite here.)

A wine-based aperitif from France, comes in the popular Rouge and the less common Blanc varieties. Dubonnet Rouge has a rich, spicy port wine flavor, accented by the distinctive bitterness of quinine (the stuff that gives tonic water its zip).

Pronounced "lee-LAY," this classic French wine-based aperitif is available in Blanc and Rouge varieties. Citrusy and spicy, with a delicious honeyed texture, Blanc is the more popular of the two. (Read more about Lillet here.)

Made by the same company as Campari, Aperol is a bright orange-hued, spirit-based drink flavored with the distinctive zing of rhubarb. It has recently found a welcome place as an ingredient in the American cocktail repertoire.

Cynar (pronounced "CHEE-nar") is an Italian concoction made with artichokes, which is usually served with club soda and/or orange juice and ice. (Have any readers tried this one? I have yet to, but curiosity and a fierce love of artichokes puts Cynar at the top of my to-drink list this spring.)

Also Plays Well as an Aperitif: Sherry; Prosecco, Champagne, Cava, and other sparkling wines; Pimm's; Pernod, and other types of Pastis

Do you have any favorite aperitifs?

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Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

• recipe

- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

• recipe

- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

• recipe

- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

• recipe

- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

• recipe

- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

• recipe

1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

• recipe

- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

• recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.

Make Cappelletti Your Go-To Spring Aperitif with These 3 Cocktails

Cappelletti’s pleasant bitterness and slightly pine-y character mix wonderfully in cocktails—though we love it on the rocks, too.

The Aperol Spritz may be the unofficial cocktail of spring, but we like our red Italian liqueurs a little more…esoteric. This time of year, we’re pulling out the Cappelletti.

Dating back to 1909, the wine-based aperitif gets is pleasant, juicy weight from a grape base, and at 17% ABV, it’s not much boozier than wine, either. But Cappelletti’s pleasant bitterness and slightly pine-y character mix wonderfully in cocktails—though we love it on the rocks, too, with just a twist of lemon.

Now that Cappelletti has been on the American market for a few years, it’s more widely available than ever. Whip up these three spring cocktails and see why we go through the delicious red aperitif so quickly.

Easy: Cappelletti and Bubbles

A classic spritz combines an aperitif like Aperol, prosecco and sparkling water, but we like our Cappelletti in an even simpler manner—just topped off with sparkling wine. The concoction is an afternoon party drink par excellence, and it takes only 90 or so seconds to make a round.

Instructions: Pour an ounce of Cappelletti into a flute, followed by three ounces of sparkling wine. Give a quick stir, then garnish with a long orange peel.

Intermediate: Cappelletti, Gin and Basil

Gin is a smart pairing for just about any bitter liqueur. Here, a classic juniper-forward gin like Plymouth gives a strong backbone to delicate Cappelletti, and together, they serve as the basis for a lively spring drink with lemon and basil, lightened up with plenty of club soda. Though the herb is in the drink itself, don’t skip the garnish; its basil aroma ties the whole cocktail together.

Instructions: In a cocktail shaker with ice, combine an ounce of gin, an ounce of Cappelletti, half an ounce of fresh lemon juice, a quarter-ounce of simple syrup and three basil leaves. Shake that all up, and double-strain (through a fine mesh strainer, as well as the shaker’s own strainer) into a tall glass with fresh ice. Top with two ounces of club soda, then garnish with three more leaves of basil and some lemon half-moons.

Advanced: Cappelletti Bourbon Sour

We love that low-proof Cappelletti can lighten up cocktails while still contributing its own distinctive flavor. We also love the gorgeous color that it imparts, especially in drinks like this classic whiskey sour. The egg white is key, here—it doesn’t add an eggy flavor, but it offers a delicate, silky texture that really brings the cocktail together.

Instructions: In a cocktail shaker without ice, combine an ounce of bourbon, an ounce of Cappelletti, 3/4 ounce of fresh lemon juice, a quarter-ounce of simple syrup and one egg white. Shake all that up without ice to aerate it—that’s called a “dry shake”—and then add ice and shake again for a “wet shake,” to chill it down. Strain into a cocktail glass. Garnish with a lemon half-moon and a cherry.

Aperitifs

From sparkling punch to popular nightcaps, these libations will surely whet your appetite.

Campari-Fennel Aperitif

Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel. "This is a perfect way to use up any leftover fennel fronds from the kitchen," he says.

Italian Spritz Punch

Top-notch mixologist Agostino Perrone created this simple sparkling punch. "It would be a great aperitif for a large dinner party," says Wayne Collins; he recommends serving it in teacups.

Shaun Doty and Jacki Schmidt created Lush as an aperitif, but it's become a popular nightcap among theatergoers in Atlanta.

Red Velvet

This riff on the classic Black Velvet replaces the Champagne with Prosecco and the Guinness with raspberry-flavored lambic, a type of wheat beer made with wild yeasts.

Bitter Anise

This bracing drink is made with raw organic sugar and Reed's Original Ginger Brew, a spicy blend of ginger root, honey and herbs.

Cinque Terre

This bubbly, citrusy drink is named after the famous cluster of five villages perched on a stretch of cliffs on the northwest coast of Italy.

Pimm's Cooler

Pimm's Cups are traditionally made with lemonade, lemon soda, ginger ale or ginger beer and are garnished lavishly with cucumber, mint leaves and fruit. Former bar manager Ben Scorah's version incorporates Creole Shrubb, an orange liqueur made in Martinique.

Strega-Nator

This refreshing cocktail is made with Strega, a saffron-colored Sicilian liqueur infused with 70-odd herbs and spices.