Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel. "This is a perfect way to use up any leftover fennel fronds from the kitchen," he says.
Pimm's Cups are traditionally made with lemonade, lemon soda, ginger ale or ginger beer and are garnished lavishly with cucumber, mint leaves and fruit. Former bar manager Ben Scorah's version incorporates Creole Shrubb, an orange liqueur made in Martinique.