Amaro

Cynar, a bitter Italian liqueur, is an excellent partner for fresh grapefruit in this take on a popular tequila cocktail.

This riff on the espresso martini invites luscious Amaro Nonino and citrusy Grand Marnier to the party.

The boulevardier is a classic whiskey cocktail that requires just three ingredients.

The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca.

Although sbagliato is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want. 

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

This version jacks up the gin quotient to keep the sweetness in check, while the splash of water softens the classic cocktail's boozy edges.

This delightfully floral and fruity cocktail is made with rhum agricole, elderflower liqueur, Aperol, and lime.

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.

Although the Americano cocktail and the caffeinated drink are two completely different things, this beverage combines the two.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

This vodka and Campari cocktail is pretty and pink, long and bubbly, but with a decent bitter kick.

This twist on the whiskey sour adds blueberries—plus a touch of amaro and funky rum.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.