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.
Italian Spritz Punch
Top-notch mixologist Agostino Perrone created this simple sparkling punch. "It would be a great aperitif for a large dinner party," says Wayne Collins; he recommends serving it in teacups.
Shaun Doty and Jacki Schmidt created Lush as an aperitif, but it's become a popular nightcap among theatergoers in Atlanta.
This riff on the classic Black Velvet replaces the Champagne with Prosecco and the Guinness with raspberry-flavored lambic, a type of wheat beer made with wild yeasts.
This bracing drink is made with raw organic sugar and Reed's Original Ginger Brew, a spicy blend of ginger root, honey and herbs.
This bubbly, citrusy drink is named after the famous cluster of five villages perched on a stretch of cliffs on the northwest coast of Italy.
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.
This refreshing cocktail is made with Strega, a saffron-colored Sicilian liqueur infused with 70-odd herbs and spices.