What is an aperitivo you ask? It is a term referring to a broad category of bitter Italian liqueurs. A great alternative to a big, boozy cocktail, aperitivo drinks are typically served early in the day/evening prior to a meal. But let’s face it… they’re good anytime.
Negroni
In a mixing glass add; 1 ounce of dry gin, 1 ounce of Campari, 1 ounce of sweet vermouth and ice. Stir until chilled. Pour into a cocktail glass either up or on the rock(s). Garnish with an orange peel.
Negroni Sbagliato
The ‘bungled’ Negroni. Legend has it that this drink came about when a bartender messed up a classic Negroni accidentally replacing gin with sparkling white wine. This is a great light cocktail, perfect for day drinking. In a mixing glass add; 1 1/2 ounces of sparkling white wine (e.g. Proseco), 1 ounce of Campari, 1 ounce of sweet vermouth and ice. Stir until chilled (don’t ever shake a carbonated ingredient). Pour into a cocktail glass either up or on the rock(s). Garnish with an orange peel.
Americano
In a tall glass add; ice, 1 1/2 ounces of Campari, 1 1/2 ounces of sweet vermouth and top off with club soda. Garnish with a slice of lemon or orange.
Campari and Soda
Not much to add here… 3 ounces Campari poured over ice, top off with club soda. Garnish with a slice of lemon or orange.
Boulevardier
The Negroni’s cousin… essentially replacing gin for whiskey this makes a tasty cocktail perfect on a fall day (or night)! In a mixing glass add; either 1 ounce of bourbon or rye (I prefer rye), 1 ounce of Campari, 1 ounce of sweet vermouth and ice. Stir until chilled, pour into a glass either up or on the rock. Garnish with a lemon or orange twist and or a Luxardo maraschino cherry. Like any good cocktail, you can always adjust the portions up or down. I like the Boulevardier made with 1 1/2 ounces of rye and 3/4 ounce of Campari and vermouth.
Hanky Panky
A nice departure from the heavier Campari based cocktails, this drink uses Fernet Branca, an earthy, mineral forward aperitivo. In a glass add 1 1/2 ounces gin, 1 1/2 ounces sweet vermouth, 1/4 ounce of Fernet Branca, ice. Stir until chilled. Either strain and serve up or on a big rock. Garnish with an orange peel. For those not familiar with Fernet, it is very strong. I recommend using a gin with strong juniper and coriander flavors that can balance the Fernet. Something like St. Augustine.
Pyrate Bar 