Arancio Americano

Developed by legendary barman Dale DeGroff for the 2007 opening of Morandi in New York (this recipe comes from DeGroff's The Essential Cocktail), the Arancio Americano takes the bright bite of a classic Americano highball, and smooths it out with components of a brunchtime favorite, the Mimosa.

Pomegranate Americano

Can a classic combination of vermouth and Campari be simulated without alcohol? In this drink, pomegranate juice replicates the acidity, astringency, and caramel sweetness of vermouth.

The Blood Orange Boulevardier: A Winter Campari Cocktail

Do you love Negronis in the summer? Try the Blood Orange Boulevardier! This Campari, bourbon, and sweet vermouth cocktail makes for a sophisticated winter sip.

Italian Buck (Amaro and Ginger Beer Highball)

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

Campari Sanguinea

When warm days are chased by chilly evening breezes, I crave autumnal things like nubby sweaters, terra cotta earth tones, and crisp glasses of pomegranate juice with a splash of delightfully bitter Campari. To lighten things up for brunch, a little grapefruit juice does the trick.

New Friend

This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination.

Tequila and Campari With Tangerine

Tequila works surprisingly well with the bitter flavors of Campari in this easy pitcher cocktail. Añejo tequila complements the bright, sunny tangerine juice in the mix.

Campari Spritz

Campari is cut with both club soda and Prosecco for this bold, bitter, and refreshing cousin of the ever-popular Aperol spritz.

Vermouth Cocktail

The Vermouth Cocktail illustrates the flavorful beauty of good vermouth, with just a little adornment. If you're prone to dismiss this drink out of hand because it's based on vermouth, then you're denying yourself the opportunity to see what the original fuss from the nineteenth century was all about.

Plume

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.