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Italian Cocktails

Aperitivo and aperitif, measured and repeatable — the drinks Italy actually pours.

Learn the classics

Five bottles and a hundred years of bar history — start here.

BombardinoCocktailsBombardinoThe ski-hut drink of the Alps: hot Italian egg liqueur with a shot of brandy, under a cap of whipped cream. Born in Livigno and poured in glass mugs after the last run.Cook it
  1. Piozzo LibrePiozzo Libre combines white rum and Sweet & Sour with Cola Baladin, the red cola made in Piozzo, Piedmont. The cola brings citrus and spice notes to a tall drink served over ice. Add it last and stir gently to keep the bubbles lively.
  2. Martini Vibrante SpritzVibrante, fresh grapefruit juice and soda in Martini’s own spritz recipe.
  3. Disaronno SourDisaronno Originale, fresh lemon juice and sugar syrup shaken with ice, with optional egg white and a lemon garnish.
  4. Rosso FreshSanbittèr Rosso, lemon juice and Sanpellegrino tonic come together over ice, finished with mint.

Behind the bar

The amari, liqueurs and bitters that build the Italian back-bar.

The whole larder

CampariAperolCynarAmaro AvernaAmaro MontenegroFernet BrancaSelect AperitivoLuxardo BitterVermouth RossoVermouth BiancoLondon Dry GinOrange Bitters

Finish the drink

Cherries, olives, citrus and the bubbles — the small things that close the glass.

  1. Maraschino Cherries
  2. Green olivesBrined green olives; with capers, the saline chord of Sicilian agrodolce.
  3. Lemon zestThe fragrant yellow skin only, no pith; the lift in gremolada and a hundred dolci.
  4. Lemon JuiceFreshly squeezed juice of Italian lemons.
  5. Blood Orange Juice
  6. Fresh MintFresh mint leaves add a cooling, aromatic dimension to cocktails.
  7. Soda WaterSoda water (or seltzer) is simply water that has been carbonated.
  8. Tonic WaterTonic water adds a bitter, floral quality to cocktails.
The whole larder

Every cocktail

  1. BombardinoThe ski-hut drink of the Alps: hot Italian egg liqueur with a shot of brandy, under a cap of whipped cream. Born in Livigno and poured in glass mugs after the last run.
  2. Piozzo LibrePiozzo Libre combines white rum and Sweet & Sour with Cola Baladin, the red cola made in Piozzo, Piedmont. The cola brings citrus and spice notes to a tall drink served over ice. Add it last and stir gently to keep the bubbles lively.
  3. Martini Vibrante SpritzVibrante, fresh grapefruit juice and soda in Martini’s own spritz recipe.
  4. Disaronno SourDisaronno Originale, fresh lemon juice and sugar syrup shaken with ice, with optional egg white and a lemon garnish.
  5. Rosso FreshSanbittèr Rosso, lemon juice and Sanpellegrino tonic come together over ice, finished with mint.
  6. Espresso with SambucaThe classic Italian after-dinner pick-me-up: a hot shot of espresso spiked with anise-sweet sambuca, with a few coffee beans floated on top as a nod to con la mosca.
  7. Sgroppino al CaffèA Venetian after-dinner classic with a coffee twist: lemon sorbet whipped with prosecco and vodka, then spiked with cold espresso. Light, frothy, and just bittersweet enough to wake you up.
  8. Shaken Espresso with AmarettoItaly's foamy iced espresso, shaken hard with ice and a little syrup, then nudged with amaretto for a smooth almond finish. The perfect cool pick-me-up on a hot afternoon.
  9. Caffè CorrettoA shot of hot espresso "corrected" with a splash of grappa or sambuca. It is the quick, no-fuss Italian way to round off a meal or warm up at the bar.
  10. Espresso MartiniA cold, coffee-forward cocktail with vodka, coffee liqueur, and a shot of fresh espresso, shaken hard so it pours with that signature silky foam on top.
  11. Negroni SourA modern citrus-forward variation. The classic Negroni formula with fresh lemon juice added.
  12. Campari SpritzThe original bitter spritz. Campari, Prosecco, and soda create a more assertive alternative to Aperol.
  13. Sbagliato RosatoA summer variation of the Negroni Sbagliato using a sparkling rosé in place of Prosecco.
  14. Americano HighballA taller, more refreshing version of the Americano, lengthened with extra soda water and poured over plenty of ice.
  15. ContessaA variation on the Cardinale using Aperol instead of Campari. Lighter, fruitier, and more approachable.
  16. FerrariThe bartender’s handshake: equal parts Fernet-Branca and Campari, stirred with ice and served chilled, neat, as a shot or a short sip. Bitter, herbal, gone fast.
  17. Select SpritzThe Venetian spritz. Select, made in Venice since 1920, is more bitter and herbal than Aperol, with rhubarb and juniper among its botanicals, and in Venice it comes with a green olive.
  18. CardinaleA drier variation of the Negroni using dry vermouth instead of sweet. More herbaceous and crisp.
  19. Limoncello SpritzA sweet, citrusy spritz from the Amalfi Coast. Limoncello, Prosecco, and soda create summer in a glass.
  20. Milano-TorinoThe forerunner of the Americano, before soda water joined the mix. Pure Campari and sweet vermouth.
  21. BiciclettaA lighter alternative to the Americano using white wine instead of vermouth. Perfect for afternoon aperitivo.
  22. SgroppinoA Venetian palate cleanser of lemon sorbet, Prosecco, and vodka. Light, refreshing, and elegant.
  23. GaribaldiCampari and fresh orange juice, nothing else. Named for the general who unified Italy: the bitter from Milan in the north, the oranges from Sicily in the south.
  24. Cynar SpritzA savory, herbal alternative to the Aperol Spritz using artichoke-based Cynar.
  25. PucciniA bright, citrusy Bellini variation using fresh mandarin juice.
  26. TintorettoA winter Bellini variation using tart pomegranate juice and Prosecco.
  27. RossiniA spring variation of the Bellini using fresh strawberry purée and Prosecco.
  28. Hugo SpritzA floral, refreshing spritz from South Tyrol. Elderflower syrup, Prosecco, soda, and fresh mint.
  29. Negroni BiancoThe clear Negroni: gin, vermouth bianco and bitter bianco in equal parts, stirred over ice. Floral and softer than the red, with the same bitter finish.
  30. Negroni SbagliatoThe "mistaken" Negroni created at Bar Basso in Milan. Prosecco replaces gin for a lighter, bubbly aperitivo.
  31. Classic NegroniThe definitive recipe for the iconic Florentine aperitivo. Equal parts gin, Campari, and sweet vermouth, stirred to perfection.
  32. Classic AmericanoEqual parts Campari and sweet vermouth, finished with a splash of soda over ice in a rocks glass. Campari traces the drink to around 1860, when it was known as Milano-Torino.
  33. Classic BelliniA Venetian classic of white peach purée and Prosecco in a two-to-one proportion, built directly in a chilled flute.
  34. Classic Aperol SpritzThe quintessential Venetian aperitivo. Prosecco, Aperol, and soda water combine for a refreshing, bittersweet sunset drink.
  35. Hanky PankyCreated by Ada Coleman at the Savoy. Gin, sweet vermouth, and a hint of Fernet-Branca.
  36. Old PalA Prohibition-era cocktail of rye, dry vermouth, and Campari. The drier, spicier cousin of the Boulevardier.
  37. Black ManhattanA dark, herbal twist on the Manhattan using Amaro Averna instead of sweet vermouth.
  38. Paper PlaneA modern classic created by Sam Ross and Sasha Petraske. Equal parts Bourbon, Aperol, Amaro Nonino, and lemon juice.
  39. BoulevardierThe rich, whiskey-based cousin of the Negroni. Bourbon replaces gin for a warmer, deeper flavor profile.

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