Italian Cuisine

A bright, winter-friendly variation of the Bellini. It pairs fresh, sweet mandarin orange juice with chilled Prosecco.

The anti-cola. A dark, bittersweet, herbal carbonated soda made from the chinotto citrus fruit. Served strictly over ice with a slice of lemon.

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 beautifully balanced, frothy cocktail that rescues the Amaretto Sour from its overly sweet 1980s reputation. Uses fresh lemon and egg white for a velvety texture.

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.

Italian hot chocolate is legendary. It is not a thin, milky drink, but rather a dense, rich, pudding-like chocolate that you can almost eat with a spoon.