A modern bar staple that pairs any Amaro's herbal bitterness with a small backstop of bourbon, lemon, and egg white — the sour format amplifying and softening the amaro's complexity into something remarkably approachable.

Amaro Sour

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's bittersweet orange in a lemonade format -- tart lemon, a touch of sugar, and soda water transform Aperol into a refreshing summer long drink.

Aperol Lemonade

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 riff adding Aperol's bittersweet orange character to tequila, fresh grapefruit, and lime. The result is a more complex, lower-ABV take on Mexico's most popular cocktail with a beautiful amber-pink hue.

Aperol Paloma

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

Aperol Paloma Fresh

A spin on the Aperol Spritz that folds in still dry white wine for added depth — the bittersweet aperitif, sparkling prosecco, white wine, and soda creating a softly complex, summery Italian aperitivo.

Aperol Rosé

An Aperol-based Kir Royale -- Aperol's bittersweet orange poured into champagne for a celebratory pale-orange bubbly aperitivo.

Aperol Royal

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

Aquavit's caraway and dill step into the Negroni equal-parts template -- Scandinavian herbal notes play against Campari's bitterness perfectly.

Aquavit Negroni

A cool-weather Boulevardier variation adding Calvados to the rye-Campari-vermouth base, drawing out apple, oak, and baking-spice notes that feel like a walk in foliage.

Autumn Leaves

A Boulevardier dressed up with a splash of banana liqueur, where rye and Campari's bitter-sweet spine meets a warm, fruity top note that plays off the vermouth.

Bananavardier

A Brooklyn-neighborhood Manhattan descendant swapping amaro for Cynar and leaning on dry vermouth, producing a drier, more vegetal cousin with maraschino's nutty lift.

Bensonhurst

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

Stephen Cole's low-ABV modern classic from Chicago's Violet Hour puts artichoke-bitter Cynar front and center, tempered by rich sweet vermouth, a bright squeeze of lemon, and a shower of orange bitters — a deeply satisfying aperitivo that drinks bigger than its proof.

Bitter Giuseppe

Todd Smith's San Francisco riff on the classic, subbing Averna for sweet vermouth so bitter-herbal amaro deepens bourbon into something darker, richer, and more brooding.

Black Manhattan

A darker cousin to the Rusty Nail stirring Scotch with Drambuie and a bracing dash of Fernet-Branca, where honeyed malt meets bitter-menthol herbaceousness for a bold digestif.

Black Nail

A Negroni variant that substitutes Fernet-Branca for sweet vermouth — the result is sharper, more intensely bitter, and far more herbal than the original. The Black Negroni is a polarizing but beloved drink among those who appreciate the bitter end of the spectrum.

Black Negroni

A mourning-era pour of stout and Champagne layered into a single glass, drinking creamy and bittersweet with roasted-malt depth cut by fine bubbles.

Black Velvet

A layered pub pour floating stout atop ginger beer, where roasted malt and bitter coffee notes sit above a spicy, effervescent base for a pint-glass contrast.

Black and Tan

A seasonal Negroni variation adding fresh blood orange juice to the classic gin-Campari-vermouth template, creating a lighter, more citrus-forward and deeply colored cocktail. Popular during winter citrus season.

Blood Orange Negroni

A whiskey-driven cousin of the Negroni born in 1920s Paris, swapping gin for bourbon so sweet vermouth and Campari land on a richer, rounder, bittersweet backbone.

Boulevardier

The classic Old Pal riff -- rye swapped for bourbon -- keeping Campari's bitter edge and dry vermouth's herbal dryness with added sweetness.

Bourbon Old Pal

The tequila alter ego of the Black Russian — blanco tequila paired with coffee liqueur over ice produces a pleasantly bitter, agave-laced sipper that bridges Mexico's two great exports with elegant simplicity.

Brave Bull

A dry Manhattan variation pairing rye with French vermouth, maraschino liqueur, and a bitter amaro stand-in for the original Amer Picon, yielding a sharp, spirit-forward sip with nutty cherry depth.

Brooklyn

A variation on the Brooklyn cocktail -- rye with dry vermouth, maraschino, and a touch of Campari for a stirred Manhattan cousin.

Brooklyn No. 2

A Prohibition-repeal Hollywood creation of bourbon, fresh grapefruit, and honey syrup, where the grapefruit's gentle bitterness meets honey's floral depth over rye-sweet whiskey.

Brown Derby

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 dessert-bar twist on the Negroni that draws crème de cacao into the classic equal-parts stirred template — the chocolate's sweetness softening Campari's bitter edge into a luxurious, grown-up after-dinner variation.

Chocolate Negroni

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

A brooding, vegetal amaro sour where artichoke-forward Cynar meets lemon and egg white, producing a frothy, bittersweet pour with earthy herbal undertones.

Cynar Sour

Cynar's artichoke bitterness in a frothy sour -- bourbon balances the amaro's intensity while egg white creates a silky, layered texture.

Cynar Sour Fresh

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

Chris Hysted-Adams's modern flip shakes tequila with Chartreuse, Fernet, and egg yolk into a thick, herbal, almost menacingly savory nightcap with silky body.

Death Flip

Phil Ward's modern smoky sour pairing mezcal with Aperol, maraschino, and lime for a rippling, bittersweet tug-of-war between fire, fruit, and nutty cherry.

Division Bell

A Attaboy variation on the classic Division Bell -- mezcal, Aperol, maraschino, and grapefruit in a smoky, citrusy modern classic.

Division Bell Variation

A steelier version of the Manhattan that trades sweet vermouth for dry, leaving rye's spice and Angostura's bitters exposed beneath a glinting lemon twist.

Dry Manhattan

A caffeinated fusion of the Italian bitter standard with fresh espresso, where Campari and vermouth meet roasted coffee to produce a dark, bittersweet sipper with an orange-oiled finish.

Espresso Negroni

An autumnal stirred cocktail built on Calvados — French apple brandy — with both vermouths and a Campari blush. Named for the season it evokes, with orchard fruit, bitter complexity, and the bittersweet mood of harvest time.

Fallen Leaves

A Manhattan variation from the Prohibition era that replaces a third of the sweet vermouth with Fernet-Branca — the result is bracingly bitter and herbal, a dark, complex stirred cocktail beloved by the amaro-inclined.

Fanciulli

Argentina's unofficial national drink pours Fernet-Branca over ice and tops with cola, building a bittersweet highball where menthol, saffron, and cola spices play off one another.

Fernandito

Argentina's unofficial national cocktail — Fernet-Branca's menthol-and-saffron bitterness pairs with Coca-Cola's caramel sweetness in a way that is deeply divisive outside Buenos Aires and completely addictive inside it.

Fernet and Coke

A digestif highball that has become a beloved post-meal ritual in Argentina, where Fernet-Branca is consumed per capita more than anywhere else outside Italy. The intensely herbal, menthol-forward spirit and soda water create a refreshing and deeply bitter long drink.

Fernet and Soda

A turn-of-the-century gin and sweet vermouth stirred drink lifted by Cherry Heering and orange bitters, landing bittersweet and cherry-tinged with a martini's backbone.

Fin de Siècle

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

The quintessential British highball where juniper-forward gin meets quinine-bitter tonic over ice, lifted by a squeeze of lime into a long, dry, endlessly drinkable refresher.

Gin & Tonic

Gin's botanicals bring juniper and floral notes to the Boulevardier framework, softening Campari's bitterness and complementing sweet vermouth.

Gin Boulevardier

A Paloma-adjacent margarita swapping in fresh grapefruit juice for a bittersweet citrus bite that balances tequila, orange liqueur, and lime into a crisp, pink-tinged sour.

Grapefruit Margarita

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 tart, two-ingredient tall drink of vodka over fresh grapefruit juice, crisp and lightly bitter with a clean, thirst-quenching finish.

Greyhound

Ada Coleman's London Savoy creation layers a dash of Fernet-Branca into a gin–sweet vermouth stir, turning a Martinez-like base into a darker, menthol-bitter, digestif-leaning classic.

Hanky Panky

A dry, savory variation on the classic Hanky Panky that swaps sweet vermouth for fino sherry, amplifying the salty, almond-forward character against the gin's botanicals and Fernet's herbal bitterness.

Hanky Panky Sherry

A bartender's shift drink of rye, lemon, and Fernet-Branca sweetened just enough to tame the amaro, pouring inky, minty-bitter, and bracingly herbal.

Industry Sour

Paul Harrington's 1990s Café Trieste gem balances bright gin with a whisper of Campari bitterness, orange sweetness, and fresh lemon into a floral, blushing sip that became a touchstone of the modern craft-cocktail revival.

Jasmine

A Savoy-era martini variation juggling gin, both vermouths, orange curaçao, lemon, and Angostura, delivering a layered, bittersweet sip that pulls in every direction at once.

Journalist

A 1970s Kuala Lumpur tiki classic that pairs blackstrap rum with Campari, pineapple, and lime, producing a bittersweet tropical drink where fruit sweetness meets Italian amaro.

Jungle Bird

A lighter riff on the Kuala Lumpur Jungle Bird -- light rum instead of dark cuts the weight while Campari's bitterness remains as the anchor.

Jungle Bird Light

Joaquin Simo's modern riff subs Jamaican rum for gin in the Negroni, pushing the classic into funkier, molasses-rich territory without losing its bittersweet spine.

Kingston Negroni

A Negroni variant where aged Jamaican rum replaces gin -- the rum's funk and molasses create a tropical, rich alternative to the classic.

Kingston Negroni Variation

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

A riff on Sam Ross's modern classic stirring bourbon with sweet vermouth, Campari, and a splash of maraschino liqueur, producing a bittersweet, nutty Manhattan-Negroni hybrid.

Left Hand

A turn-of-the-century Manhattan riff splitting the bittering role between Campari and orange bitters, delivering a rye-driven sip with an astringent, citrus-peel bite.

Liberal

Audrey Saunders' Manhattan variation trades Angostura for Cynar's artichoke-bitter backbone, yielding a softer, earthier sip with cherry-liqueur sweetness at the edges.

Little Italy

A tall British club classic where vodka meets lime, Angostura bitters, and tonic water, giving the simple highball a gently spiced, quinine-edged, refreshing backbone.

Long Vodka

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 riff on the whiskey-Negroni cousin, swapping bourbon for mezcal so Campari's bitterness and sweet vermouth's richness ride on a wave of agave smoke and orange oil.

Mezcal Boulevardier

A smoky, caffeinated modern classic that reinvents the Espresso Martini — mezcal's campfire depth sets the bitter espresso and coffee liqueur against a backdrop of smoke and agave, producing an electrifyingly complex after-dinner drink.

Mezcal Espresso Martini

Ada Coleman's Hanky Panky remixed with mezcal -- smoke and agave deepen the Fernet-sweet vermouth interplay into a bolder, more dramatic sip.

Mezcal Hanky Panky

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

An agave-driven Old Fashioned that trades whiskey for smoky mezcal, sweetened with agave and seasoned with Angostura for a campfire-tinged, spirit-forward stirred sipper.

Mezcal Old Fashioned

Mezcal replaces rye in the Old Pal -- smoke meets bitter Campari and dry vermouth in a stirred equal-parts cocktail of wonderful complexity.

Mezcal Old Pal

The equal-parts Paper Plane formula reworked with mezcal -- smoke and agave add a dramatic new dimension to the Aperol-Amaro-citrus framework.

Mezcal Paper Plane

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

A smoky, equal-parts riff on the Last Word substituting mezcal, yellow Chartreuse, and Aperol, landing herbal, bittersweet, and campfire-tinged over a bracing lime backbone.

Naked and Famous

A mezcal riff on the Naked and Famous structure -- mezcal, Aperol, yellow Chartreuse, and lime in a smoky, herbaceous equal-parts stunner.

Naked and Scared

A forgotten pre-Prohibition rye Manhattan variant with Campari adding a gentle bitter edge in place of extra vermouth.

Narragansett

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 smoky Mexican riff on the Negroni that substitutes mezcal and a touch of blanco tequila for gin — the earthy, smoky agave character plays beautifully against Campari's bitter orange and sweet vermouth's richness, a modern classic in any agave-forward bar.

Oaxacan Negroni

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

A lesser-known stirred classic where gin meets Dubonnet Rouge and a touch of maraschino, yielding a dusky, herbaceous, lightly bittersweet drink with old-Paris elegance.

Opera

A modern equal-parts sour from 2007 where bourbon, Aperol, Amaro Nonino, and lemon fold into a bittersweet, citrus-lifted drink that feels both approachable and quietly sophisticated.

Paper Plane

The house cocktail of Rangoon's colonial-era Pegu Club, shaking gin with orange liqueur, lime, and two bitters into a bracingly dry, citrus-led classic with quiet spice.

Pegu Club

Cocktails with a pronounced bitter backbone, typically from amari, Campari, gentian, or bitters. Bitter drinks stimulate the appetite and pair especially well with other bold flavors.