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

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

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 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

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 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 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

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 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

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

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

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 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

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

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

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 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

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

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

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 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 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

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

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 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 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

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

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

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

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

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 Trinidadian classic from the Queen's Park Hotel where dark rum is swizzled with lime, demerara, and mint over crushed ice, then crowned with a dark float of Angostura bitters.

Queen's Park Swizzle

A classic Brazilian stirred cocktail — its name means rooster's tail — pairing grassy cachaça with sweet vermouth and earthy Cynar for a bittersweet, artichoke-tinged short drink.

Rabo de Galo

Vincenzo Errico's Manhattan riff pairs rye with Punt e Mes's bitter vermouth and maraschino, yielding a darker, more assertive sibling with cherry-nut depth.

Red Hook

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

A Caribbean reworking of the Italian bitter standard where dark rum's molasses depth stands in for gin, amplifying Campari and vermouth into a richer, warmer, equally bitter stirred pour.

Rum Negroni

A two-ingredient highball that lets aged rum's caramel and oak play against quinine's dry bitterness, garnished with lime for a crisp, easygoing alternative to gin and tonic.

Rum and Tonic

A Greyhound with a salted rim, the saline edge sharpening grapefruit's bitterness and vodka's bite into something bracing and palate-awakening.

Salty Dog

A long-lost Louisville hotel creation layering bourbon, orange liqueur, and a generous dose of two bitters beneath Champagne, drinking rich, spiced, and improbably complex.

Seelbach

Katie Stipe's modern tequila riff on the Hemingway Daiquiri adds Campari to grapefruit and lime, yielding a pink, bitter-bright sour with unmistakable agave backbone.

Siesta

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

A peaty twist on the classic Negroni that swaps gin for Islay Scotch, wrapping Campari's bitter edge and sweet vermouth's richness in a smoldering veil of maritime smoke.

Smoky Negroni

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

An agave-forward take on the Old Fashioned where tequila stands in for whiskey, sweetened with agave nectar and rounded by Angostura and orange bitters over a single large cube.

Tequila Old Fashioned

A bitter, stirred Canadian-by-name cocktail where a generous spoon of Fernet-Branca drags an Old Fashioned into mentholated, medicinal territory over rye.

Toronto

A startling modern build that uses an ounce and a half of Angostura bitters as the base, balanced by nutty orgeat, rye, and lemon into something rich, spiced, and genuinely strange.

Trinidad Sour

A clean highball of vodka lengthened with tonic and lime, where the quinine's gentle bitterness does most of the flavor work against a neutral base.

Vodka Tonic

A clean, no-frills highball of vodka and tonic brightened by lime, where quinine's dry bitterness does most of the flavor work against a neutral-spirit backbone.

Vodka and Tonic

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

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.