Vegan Recipes

The Negroni's darker, richer cousin. Swapping the gin for Bourbon or Rye whiskey transforms the crisp Italian aperitivo into a warm, wintery nightcap.

The 'Mistaken' Negroni. A happy accident that replaces the heavy gin with sparkling Prosecco, creating a lighter, bubbly, highly drinkable aperitivo.

An earthy, savory, and less sweet alternative to the Aperol Spritz. Made using Cynar, a traditional Italian amaro flavored with artichoke leaves.

The grandfather of Italian cocktails. A simple, bold, equal-parts mix of Campari (from Milan) and Sweet Vermouth (from Turin). No gin, no soda.

A highly refreshing, milky-white, non-alcoholic summer drink made from almond and bitter almond syrup, mixed simply with ice-cold water.

A dark, complex, bitter-sweet walnut liqueur traditionally made by steeping unripe, green walnuts in alcohol with spices. A famous winter digestivo.

Meaning 'Sambuca with the fly'. A classic after-dinner presentation where anise-flavored liqueur is served with three coffee beans and briefly set on fire.

A dry, refreshing, and slightly bitter aperitivo. Combining Campari with crisp dry white wine and sparkling water, it is lighter than a Negroni and drier than a Spritz.

A floral, incredibly refreshing Alpine alternative to the Aperol Spritz. Made with elderflower syrup, Prosecco, fresh mint, and lime.

A beautifully simple, two-ingredient aperitivo named after the Italian general. The secret lies entirely in the preparation of the 'fluffy' orange juice.

A frothy, icy, alcoholic slushie from Venice made by violently whisking lemon sorbet with vodka and Prosecco. Served as a palate cleanser or a light dessert.

The classic bright, sweet, and potent lemon liqueur from Southern Italy. Served ice-cold as a digestivo after a heavy meal.