A low-alcohol aperitif combining equal parts sweet and dry vermouth topped with soda water. An elegant and light pre-dinner drink from the early 20th century, often called the poor man's champagne.

Addington

A sibling to the Bamboo swapping in sweet vermouth, this turn-of-the-century Broadway tribute is a low-ABV sipper with raisiny sherry depth and soft, bittersweet lift.

Adonis

The Adonis served dry -- fino sherry's mineral salinity and dry vermouth's herbal edge create an ultra-low-ABV aperitif of elegant complexity.

Adonis Dry

Italian amaro in the Spritz format -- herbal bitterness lifted with prosecco and soda for a more complex, aromatic aperitivo.

Amaro Spritz

The original low-ABV Italian aperitivo of Campari, sweet vermouth, and soda over ice, drinking bittersweet, fizzy, and just bracing enough to open the appetite without dulling it.

Americano

The Americano's classic Campari-vermouth bitterness lifted with prosecco for a sparkling, lighter aperitivo serve.

Americano Spritz

A lighter cousin of the classic spritz, with Aperol's rhubarb-orange bitterness stretched over lemon, sugar, and soda for a low-proof, breezy apertivo.

Aperol Fizz

Aperol's sweet-bitter orange character extended with soda in a simple, refreshing highball -- lower ABV and endlessly drinkable.

Aperol Highball

Aperol substitutes for Campari in the Negroni -- lower ABV and sweeter bitterness create a lighter, more accessible equal-parts stirred cocktail.

Aperol Negroni

A Paloma-Aperol hybrid -- tequila and Aperol with fresh grapefruit and a salt rim create a bittersweet, citrusy Italian-Mexican fusion.

Aperol Paloma Fresh

An egg-white sour built around Aperol's lightly bitter orange-rhubarb character, pairing a frothy crown with tart lemon and a bittersweet, low-proof glow.

Aperol Sour

Italy's ubiquitous patio pour, where bitter-orange Aperol meets dry prosecco and soda for a low-proof, sunset-colored aperitivo with a gentle herbal bite.

Aperol Spritz

A lighter riff on the Aperol Spritz swapping tonic for prosecco, so quinine's dry bitterness sharpens Aperol's orange-rhubarb sweetness into a crisp, low-ABV aperitif.

Aperol and Tonic

A featherweight stirred aperitif from 1890s Yokohama pairing nutty Amontillado sherry with dry vermouth and two dashes of bitters, delivering dry, savory elegance at low proof.

Bamboo

The 1886 Bamboo Cocktail in its strictest 50/50 form -- fino sherry and dry vermouth with two kinds of bitters, a low-ABV Martini ancestor.

Bamboo 50/50

A low-ABV spritz building fino sherry and elderflower liqueur over ice, topped with prosecco and soda for a dry, saline, floral aperitivo that drinks like seaside air.

Bamboo Spritz

The Bamboo's sweet variant -- amontillado sherry paired with sweet vermouth for a richer, rounder low-ABV aperitif with dried fruit depth.

Bamboo Sweet

An elegant Savoy two-ingredient equal-parts cocktail of Calvados and Dubonnet Rouge -- apple orchard meets French quinquina.

Bentley

An Italian aperitif of Campari and dry white wine topped with soda, named after the tipsy elderly men who swerved home on their bikes after afternoon drinks at the café. A low-alcohol alternative to the Aperol Spritz.

Bicicletta

Campari's brilliant bitterness in a frothy fizz format -- egg white creates a silky foam that tempers the Campari's intensity beautifully.

Campari Fizz

A bittersweet summer cooler lengthening Campari with fresh lemon juice, simple syrup, and soda for a ruby-pink highball that balances aperitivo bitterness with citrus lift.

Campari Lemonade

A simple Italian aperitif combining Campari with fresh orange juice and a splash of soda. It sits between a Garibaldi (no soda) and an Aperol Spritz in style — bitter, vibrant, and refreshing as a pre-dinner drink.

Campari Orange

The bar-code Italian aperitivo — just Campari, soda, and a citrus slice — delivering ruby-red, appetite-sharpening bitterness in its most elemental form.

Campari Soda

Italy's most iconic pre-dinner drink -- Campari and soda water with an orange slice, drunk since 1932 and still the quintessential aperitivo.

Campari Soda Fresh

A Venetian bar staple blending ruby-red Campari with Prosecco and a splash of soda, balancing its orange-peel bitterness against bright fizz.

Campari Spritz

A stripped-down Italian aperitivo that meets Campari's ruby bitterness with quinine tonic and an orange slice, producing a lower-proof, snappy alternative to the Negroni.

Campari Tonic

A tall, lightly bitter aperitivo built in a highball — Campari's orange-bitter character expanded by tonic's quinine edge for more complexity than the standard Campari and soda, making for a longer, more contemplative aperitif session.

Campari and Tonic Tall

A Rome-born stirred aperitivo of gin, dry vermouth, and Campari — essentially a drier Negroni with crisper, more juniper-forward character and a pronounced citrus-bitter finish.

Cardinale

A low-ABV aperitif from Hugo Ensslin's 1916 Recipes for Mixed Drinks combining dry vermouth, Bénédictine, and absinthe. Delicate and herbaceous, it rewards those who seek complexity without brute strength.

Chrysanthemum

A Hugo Ensslin classic from 1916 -- dry vermouth with Benedictine and a whisper of absinthe for a floral, herbal, low-ABV masterpiece.

Chrysanthemum Fresh

An Edwardian-era aperitif pairing dry vermouth with fino sherry, a kiss of maraschino, and orange bitters, yielding a pale, saline, nutty stirred drink full of nuance.

Coronation

A moodier Italian spritz built on Cynar's artichoke-driven amaro, bubbled up with Prosecco and soda for a savory, earthy bitter cooler.

Cynar Spritz

A simple Italian aperitivo highball — Cynar's dark, bittersweet artichoke amaro lengthened with tonic water over ice, garnished with a slice of orange. Lower in alcohol than an Aperol Spritz and more interesting, it is the thinking drinker's aperitif highball.

Cynar and Tonic

A pre-Prohibition equal-parts vermouth cocktail of understated elegance — the combination of dry and sweet vermouth with maraschino and orange bitters creates a low-ABV stirred drink of genuine sophistication, ideal as an aperitif.

Diplomat

A sophisticated vermouth-forward aperitif — equal parts dry and sweet vermouth stirred with orange bitters. Low-ABV, elegant, and ideal before dinner, the Duplex showcases vermouth as a spirit in its own right.

Duplex

A Havana cocktail of the 1920s honoring Cuba's presidents, blending light rum with dry vermouth, orange curaçao, and a touch of grenadine into a rosy, stirred aperitif.

El Presidente

A modern botanical martini stirring gin with dry vermouth and elderflower liqueur into a crisp, perfumed sip laced with honeyed white-flower aromatics.

Elderflower Martini

A modern aperitivo pairing perfumed elderflower liqueur with Prosecco and soda, delivering a delicate, orchard-blossom spritz that feels light as air.

Elderflower Spritz

A bone-dry martini variation in which briny fino sherry replaces vermouth, sharpening gin's botanicals with a salted almond snap that pairs naturally with an olive.

Fino Martini

A pre-Prohibition martini variation splitting sweet and dry vermouth against London gin with a dash of absinthe, yielding a botanical, lightly licorice-tinged stirred aperitif.

Fourth Degree

A modern aperitif layering gin with elderflower liqueur, Lillet Blanc, grapefruit juice, and lemon for a dry, floral, grapefruit-kissed sipper with delicate perfume.

French Blonde

A two-ingredient Italian aperitif of Campari and freshly whipped orange juice whose fluffy texture mellows the amaro into a bright, bittersweet sunrise-colored brunch staple.

Garibaldi

A pre-Martini British classic of gin stirred with sweet Italian vermouth and orange bitters, a gently sweet, low-proof stirred drink that predates the era of ice.

Gin and It

The British equal-parts gin and Italian (sweet vermouth) stirred cocktail -- simple, elegant, and a direct ancestor of the Negroni.

Gin and It Fresh

Gin and Lillet Blanc -- a stirred aperitif-style cocktail where gin's botanicals and Lillet's honey-citrus create effortless harmony.

Gin and Lillet

A refreshing Aperol-based spritz with fresh grapefruit juice replacing some of the soda, adding natural citrus bitterness that complements Aperol's orange flavor. Light, bright, and perfect for brunch or aperitivo hour.

Grapefruit Spritz

A low-proof aperitif from Harry McElhone's 1927 recipe book blending amontillado sherry, dry vermouth, and a dash of peach bitters. Named after the famous West Virginia resort hotel.

Greenbriar

The Hugo originated in South Tyrol, northern Italy in 2005 and swept through Alpine Europe — elderflower liqueur, Prosecco, soda, fresh mint, and a slice of lime create a floral, refreshing aperitif lighter and more fragrant than the Aperol Spritz.

Hugo

A Northern Italian alpine spritz of elderflower liqueur, prosecco, and soda with muddled mint, drinking floral and herbal with a gentle spring-meadow softness.

Hugo Spritz

A Bronx cocktail with a dash of Angostura — gin, both vermouths, and orange juice stirred to a soft, bittersweet balance that reads gentler than a martini.

Income Tax

A Burgundian aperitif combining chilled dry white wine with a splash of blackcurrant liqueur, drinking light, faintly sweet, and jewel-toned — named for a post-war mayor of Dijon.

A French aperitif of Champagne lifted with a splash of crème de cassis, the blackcurrant liqueur lending a jewel-toned berry sweetness to dry bubbles.

Kir Royale

A tequila-based Negroni variation popularized by Gary Regan, stirring blanco tequila with Campari, both vermouths, and a dash of Angostura for a rose-tinted, bittersweet aperitivo.

La Rosita

Lillet Blanc's honey and citrus notes meet prosecco and soda in an elegant low-ABV spritz -- France's answer to the Aperol Spritz.

Lillet Spritz

An Amalfi Coast spritz stretching bright, zesty limoncello with prosecco and soda over ice for a sunny, low-proof afternoon refresher.

Limoncello Spritz

A 1920s fencer's Negroni variation splitting the sweet vermouth into dry vermouth and orange curaçao, giving the classic a drier, sharper, more citrus-forward spin.

Lucien Gaudin

A smoky reimagining of the Negroni swapping gin for mezcal, the agave smoke braiding with Campari's bitter citrus and sweet vermouth into a bolder, earthier stir.

Mezcal Negroni

A smoky twist on the Aperol Spritz substituting mezcal for part of the Prosecco, adding an earthy, smoky agave character to the bittersweet aperitivo format. A popular modern aperitif at mezcal-forward bars.

Mezcal Spritz

The Italian bitter icon of equal-parts gin, sweet vermouth, and Campari, stirred over ice until it drinks ruby-red, herbal, and unapologetically bittersweet — the aperitivo standard.

Negroni

A pale, gentian-bitter take on the Negroni using Lillet Blanc and Suze in place of sweet vermouth and Campari. Elegant, floral, and bittersweet, it is often called the White Negroni variant that uses Suze.

Negroni Bianco

The 'botched' Negroni where prosecco stands in for gin, softening Campari and sweet vermouth into a fizzy, lower-proof aperitivo suddenly back in vogue.

Negroni Sbagliato

The accidental Negroni -- a bartender's mistake replacing gin with prosecco created this beloved Italian aperitivo, bitter and effervescent.

Negroni Sbagliato Fresh

A dry Prohibition-era sibling to the Boulevardier swapping sweet vermouth for dry, leaving Campari and rye to duel in a bracingly bitter, stripped-down sip.

Old Pal

The quintessential English summer cooler, a lightly bitter herbal gin-based aperitif stretched with ginger ale and garnished with cucumber and lemon for a garden-party refresher.

Pimm's Cup

A Royal Navy original of London dry gin stained pink with several dashes of Angostura bitters, served barely diluted for a dry, aromatic, medicinal-in-the-best-way sip.

Pink Gin

A sunset-hued Italian-inspired cocktail -- gin and Aperol with fresh orange and lemon juice for a bittersweet citrus sip.

Prima Donna

Punt e Mes replaces standard sweet vermouth in the Negroni -- its extra bitterness from quinine creates a sharper, more intense stirred cocktail.

Punt e Mes Negroni

The Martini in reverse -- dry vermouth takes the lead with gin as supporting player, creating a delicate, low-ABV aperitif of remarkable elegance.

Reverse Martini

A pre-war Parisian classic stirring dry vermouth with kirschwasser and grenadine into a pale, bone-dry sip where stone-fruit cherry aromatics meet a pomegranate blush.

Rose

Gary Regan's tequila-forward cousin of the Negroni, stirring blanco tequila with Campari and both vermouths for a dry, bittersweet, desert-hued aperitivo.

Rosita

The Aperol Spritz reworked with light rum -- a tropical-Italian fusion where rum's sweetness plays off Aperol's bitter orange and prosecco's fizz.

Rum Aperol Spritz

A pre-Prohibition icon of crushed ice, two sherries, sugar, and citrus wheels where nutty, oxidative wine layers over orange and lemon into a refreshingly low-proof sipper.

Sherry Cobbler

Amontillado sherry's nutty, oxidized depth meets soda and a touch of sugar in this low-ABV Colonial-era Sangaree.

Sherry Sangaree

Blood orange juice and Aperol meet prosecco in this ruby-red Italian spritz -- sweet, slightly bitter, and gloriously vivid.

Sicilian Sunset

A Negroni softened with sloe gin's plummy, tart-sweet fruit, mellowing Campari's edge and deepening the sweet vermouth into a berry-inflected aperitif.

Sloe Gin Negroni

The Negroni's classic bitter-sweet spirit backbone lightened and extended with prosecco -- effervescent, sophisticated, and aperitivo-perfect.

Sparkling Negroni

The house cocktail recommended by St-Germain Elderflower Liqueur and one of the simplest aperitifs imaginable — elderflower liqueur, Champagne, and a splash of soda water build into something light, floral, and irresistibly French.

St-Germain Spritz

A bone-dry agave twist on the Negroni, stirring blanco tequila with Campari and sweet vermouth for a vegetal, bitter-orange sipper with desert edges.

Tequila Negroni

A forgotten 1900s cocktail combining rye whiskey with amontillado sherry, Grand Marnier, and orange bitters. The sherry adds nutty depth and a fortified wine richness that makes this an elegant pre-dinner sipper.

Up-to-Date

The canonical Aperol Spritz specification in its Venetian homeland format — built in a large wine glass over ice following the classic 3-2-1 formula (three parts Prosecco, two parts Aperol, one part soda), garnished with a slice of orange.

Venetian Spritz

A bistro-style Parisian aperitif where dry vermouth and crème de cassis lean into soda water, giving berry sweetness a crisp, herbaceous, low-proof backbone.

Vermouth Cassis

A pre-Prohibition era vermouth cocktail -- sweet vermouth with Angostura and orange bitters, a low-ABV sipper that lets the wine shine.

Vermouth Cocktail

A pale-gold reimagining of the Negroni where bitter Suze and honeyed Lillet Blanc replace Campari and sweet vermouth, producing a drier, more floral, gentian-kissed sip.

White Negroni

A featherlight aperitif of dry white wine cut with soda and a lemon slice, drier and lower-proof than the wine alone — a tall, easy sipper for warm afternoons.

White Wine Spritzer

Lower-proof, often bitter cocktails served before a meal to whet the appetite. Think spritzes, vermouth-based drinks, and Campari builds.

Aperitif