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Americano
Tall, refreshing, and bittersweet.
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.
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.
Agavoni
Developed by German bartender and drinks writer Bastian Heuser, the Agavoni replaces the Negroni's gin with the bright spark of a silver tequila. Accenting the Campari's citrus notes with a couple of dashes of orange bitters, the Agavoni breathes new life into the venerable classic. To me, it simply tastes like spring. Even if you have to turn up the heat and put on a sweater to ward off the arctic chill while retrieving the ingredients from the liquor cabinet, mix an Agavoni this weekend and re...
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.
Blood Orange Negroni from Bottega
This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives.
Plume
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
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.
Aperol Spritz
Just a little bitter, just a little sweet, an Aperol Spritz is irresistible any time of day.

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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.

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