MY ITALIAN COCKTAIL CLUB—THE ART OF THE APERITIVO.

A GUIDE TO CREATING THE PERFECT APERITIVI.

” The perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy “ Noel Coward.

The aperitivo is more than just a drink; it is a moment of the day, a recurrent feature of daily or weekly life in Italy. Quintessential of the Italian lifestyle, aperitivo time is a friendly moment spent in good company to chill over a drink and a snack after work or during the weekend. It typifies the ethos of la dolce vita, bringing together an appreciation of friends, family, and food with fun conversations or lively debates, all the while enjoying a cocktail as you unwind.

Authentic Italian aperitivo cuisine can be as simple as chips (patatine) and olives or as elaborate as an array of delicately arranged crostini or bruschetta. The key is to keep things simple and classic. However, you will find variations in the aperitivo offerings from region to region.

In Venice, it’s cicchetti (derived from the word “ciccus,” which means “small quantity”). To learn all about these yummy morsels, check out my post TO CICCHETTI OR NOT TO CICCHETTI. But to whet your appetite, here are some of my favourite classic cicchetti: baccalà mantecato (creamy whipped cod), sardines preserved in piquant vinegar, and fried or grilled seafood topped with pickled radish. These bite-sized delights can be spotted on tables in courtyards and piazzas throughout the lagoon city.

In contrast, Milan’s aperitivo is accompanied by stuzzichini, drawing from its international population, and food—often laid out buffet-style, ranging from squares of pizza to pastas to wedges of cheese and sliced meats—is sometimes included in the price of a drink.

In my hometown of Città della Pieve, Umbria, it’s a combination of both. We have many and varied places on offer, some providing live music on the weekends, such as Antica Caffetteria Matucci and Mon cafe others with local art, like Café degli Artisti, but all with a slightly different take on the aperitivo.

The aperitivo moment can turn into an apericena, which may replace your evening meal altogether. Even when eating out, the aperitif is usually consumed at a bar or at a friend’s house rather than at a restaurant.

In keeping with my 21 favourite Italian books and Films the list below explores 21 of my favourite aperitivo cocktails, ranging from the classic Negroni to the obscure Strega Bianca, as well as a couple of my own creations. I’ve included recipes and instructions so you can create them in the comfort of your own home and, from there, be transported to Bella Italia.

Set the mood with my playlist: Aperitivo-A classic cocktail hour.

” To think Italian, you’ve got to drink Italian

NON-ALCOHOLIC APERITIVO

I know there are many of you out there who don’t drink, so I have also included these non-alcoholic aperitivo options. Sanbittèr was the first non-alcoholic Italian “cocktail” to be mass-produced. It became famous almost immediately; it’s a sparkling infusion of fruits and herbs with a bitter taste that recalls the flavour of Campari. Another famous non-alcoholic drink is Crodino, which is made with an infusion of spices including coriander, cloves, cardamom, and nutmeg.

In addition, the Italian soda’s are a great non-achololic option. San Pellegrino is probably the most well-known brand and is widely available around the world. They have produced a genuine and authentic Italian beverage since 1932: Aranciata (orange), which was their first flavour and is still produced with the original recipe. Nowadays, San Pellegrino offers a wide range of delicious citrus-based beverages, but my personal favourite is Chinotto. This soft drink is made from the fruit of the myrtle-leaved Chinotto orange tree (Citrus myrtifolia). It is dark in colour and appears similar to that of cola, but it’s not as sweet as its American cousin. Instead, it has a bittersweet taste and is perfect served in a tall glass with lots of ice and a slice of orange or lemon.

21 OF MY FAVOURITE ITALIAN COCKTAILS.

1. NEGRONI.

One of the best Italian cocktails and one that has taken the world by storm, the Negroni is a take on the Americano. Count Camillo Negroni developed a taste for hard liquor in America while working as a rodeo clown. Yes, a rodeo clown. When he returned to Italy, the lighter Americano was not to his taste. So, in an inspired move, the count ramped up the alcohol. He insisted that the bartender at his local substitute the soda water, typically found in an Americano for cold, hard gin, and the Negroni be born.

The key to a great Negroni is to find a gin and vermouth pairing that compliments the Campari, rounding out the flavours for that perfect cocktail.

Negroni Recipe

• Glass: Rocks Glass

Ingredients

• 30 ml Ginepraio Gin
• 30 ml Campari
• 30 ml of sweet vermouth
• Garnish with an orange twist.

Method

Add all the ingredients to a cocktail mixer. Stir until chilled. Single strain into a rocks glass and fill with ice cubes. Garnish with an orange twist.

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2. AMERICANO.

Not to be confused with the coffee, it’s important to note that when ordering the coffee, you must specify a Caffe Americano; otherwise, you end up with a cocktail and a bemused look from the waiter at 8 . The Americano is a truly classic cocktail and was first served in Gaspare Campari’s bar in the 1860s. At this time, though, the drink went by a different name, the Milano-Torino. It wasn’t until the 20th century, or so the story goes, when the cocktail grew in popularity with Americans, that the drink took its new name, the Americano.

The Americano is the perfect introduction to the world of classic Italian cocktails. This simple cocktail is a delightful, fizzy aperitif. Served in a highball glass, the Americano brings together Campari, sweet vermouth, and a dash of soda water and is the original Italian cocktail spritz.

Americano Recipe

• Glass: Highball Glass

Ingredients

• 45ml Campari
• 45ml Sweet Vermouth
• Top with club soda
• Garnish with an orange twist

Method

Pour into a highball glass and fill with ice. Top with club soda and garnish with an orange twist.

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3. NEGRONI SBAGLIATO.

For those with an aversion to gin or who just want to try the drink with a fancy twist, there is the Negroni Sbagliato, another of the best Italian cocktails.

The Negroni Sbagliato, invented in 1972, was the product of a bartender’s mistake. Mirko Stocchetto, working at Bar Basso at the time, accidentally mixed sparkling wine into a Negroni instead of gin. He quickly realized that the drink was fantastic, and a new classic Italian cocktail was born.

Sbagliato means “mistake,” and if you’re after a great-tasting cocktail with the added punch of alcoholic fizz, then this is the cocktail for you.

Negroni Sbagliato Recipe

• Glass: Rocks Glass

Ingredients

• 30ml Campari
• 30ml ml of sweet vermouth
• 30ml Prosecco
• Garnish with an orange twist

Method

Combine Campari and sweet vermouth in a rocks glass with large ice. Top with prosecco to combine. Garnish with an orange twist.

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4. APEROL SPRITZ.

The aperol spritz is another of the great classic Italian cocktails. Similar to the Americano, this drink uses aperol in place of campari. Aperol is orange in color, slightly sweeter, and lower in alcohol. This makes it perfect for the summer months, when you can enjoy the aperitivo in the Italian evening sunshine.

Aperol Spritz Recipe

• Glass: High Ball or Balloon Glass

Ingredients

• 135ml Prosecco
• 35ml Aperol
• 30ml Soda Water
• Garnish with orange slice.

Method

Fill a High ball or balloon glass with prosecco. Add ice followed by Aperol. Top with soda water. Garnish with orange slice.

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5. BELLINI.

The Bellini is a delicious classic Italian cocktail that makes use of fresh peaches.

This glamorous cocktail invented by Giuseppe Cipriani, bartender at Harry’s bar, Venice in 1948, and made of pureed peach and white sparkling wine or prosecco (purists prefer not to use champagne). As a reference, the first Bellini ever made was composed with Conegliano prosecco from the Valdobbiadene Wine region.

The drink’s origins lie in Cipriani’s love for the smell and flavor of fresh white peaches, a seasonal delicacy in the Veneto region. The barman spent many years trying to work out a way to incorporate the peach’s incredible flavor into a drink. Eventually, he came up with the Bellini, which saw him hand squeeze the fruit’s juice and combining it with sparkling wine. 

As the Bellini was invented at the time of a retrospective exhibition of Giovanni Bellini, Giuseppe Cipriani decided to name his invention after the artist. Another story has it that Giovanni Bellini named the refreshing invention after the vivid paintings with pink hues.

There are a couple of variations of this classic cocktail substituting the peach puree for strawberry puree to make a Rossini or with mandarin puree for a Puccini all three of these are yummy.

Bellini Recipe

• Glass: Champagne flute

Ingredients

• 45ml fresh Peach Puree (chilled)
• Top with Prosecco (chilled)
• Garnish with a slice of fresh peach

Method

Add the fresh peach puree to the champagne flute before topping with prosecco. Garnish with a slice of fresh peach.

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6. HUGO.

The Hugo is a deliciously simple drink that combines elderflower cordial with a dry Prosecco and a dash of soda water. This drink’s fantastic, subtle flavors make it one best Italian cocktail to drink in the summer and for an added kick I use St. Germain an elderflower Liqueur.

Hugo Recipe

• Glass: Wide Rim Wine Glass

Ingredients

• 125ml Prosecco
• 30ml elderflower cordial or St. Germain
• 30ml Soda Water
• Garnish with half an Orange Wheel, a Lime Wedge and Fresh Mint Leaves.

Method

Fill glass with prosecco. Top with large, fresh ice. Add elderflower and top with soda water to combine. Garnish with half an orange wheel, a lime wedge, and fresh mint leaves.

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7. The Contessa

The Contessa, a modern creation of John Gertsen, a bartender at Boston’s Drink, replaces two of the Negroni’s three ingredients: Campari is swapped for the lighter and more orangey Aperol and dry vermouth substitutes for sweet. It’s more like the Negroni’s third cousin than a direct descendant.

The Contessa Recipe

• Glass: Rocks glass

Ingredients

• 30ml. Aperol
• 30ml. Dry Vermouth
• 30ml. Ginepraio Gin
• Lemon Twist

Method

Combine Aperol, vermouth, and gin in an ice-filled shaker. Shake vigorously and strain into a chilled rocks glass. Squeeze lemon twist over cocktail. I do prefer this on the rocks rather than neat.

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8. STREGA BIANCA. (WHITE WITCH)

The life of Strega (Italian for witch) Liqueur began in 1860 evoking the old legend that places the city of Benevento as the former seat of witches’ rites. It is stated, in fact, that witches, from all over the world, gathered at night around a magical walnut, and that they had created a magic potion that united forever couples that drank it. Strega liqueur is one of the most famous Italian liqueurs it is unique and unmistakable for its taste, thanks to the exclusive use of natural ingredients. Its processing starts with the grinding of about 70 herbs and spices, they are being selected from all over the world, and each one of them has unique properties and then is aged in ash barrels over a long period of time to ensure a perfect blending of the different aromas.

This cocktail blends Strega, Gin, Orange Bitters and Prosecco in deliciously magical way and is a perfect way to relax on a moonlit summers eve.

Strega Bianca Recipe

• Glass: white wine balloon glass

Ingredients

• 30ml Malfy Italian Gin with Limone
• 15ml Strega
• 15ml simple syrup
• Dash orange bitters
• Top with chilled prosecco
• Orange twist.

Method

Fill glass with ice and add Gin, Strega, simple syrup and bitters. Slowly add chilled prosecco or a dry brut sparkling white wine equivalent. Stir and finish with twist of orange.

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9. THE GODFATHER.

Not strictly an Italian cocktail, but named after the titular character in Francis Ford Coppolla’s eponymous film, The Godfather. So, I’ll take it. 

Disarono claims that this simple mix of amaretto and whiskey was Marlon Brando’s favorite drink. And, with nobody around to discredit the claim, let’s just take it as true.

The Godfather Recipe

• Glass: Rocks Glass

Ingredients

• 25ml Amaretto
• 50ml Bourbon Whiskey
• No Garnish

Method

Pour all ingredients into a cocktail mixer. Fill with ice and stir gently until chilled. Single strain into a Rocks glass and top with ice. Serve with no garnish.

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10. THE GARIBALDI.

This cocktail is another staple of the aperitivo, it’s named after the famous Italian military general of the same name, is easily built. It combines Italy’s signature liqueurs Campari, Galliano and fresh orange from the south of Italy. Essentially, it’s Campari and orange juice, but it’s great for supping at sunset.

The Garibaldi Recipe

• Glass: High ball Glass

Ingredients

• 30ml Campari
• 10ml Galliano classico
• 90ml Freshly squeezed Orange Juice
• Garnish with a slice of Blood Orange

Method

Fill a Highball glass with ice and pour Campari and Galliano then top with Fresh Orange juice and a squeeze of blood orange. Garnish with a fresh slice of blood orange.

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11. GIN & IT.

Again, the Gin and IT is not really an Italian cocktail. But, what do you think that “IT” stands for? That’s right, Italy! And, sweet vermouth, one of this stunning cocktail’s central ingredients, is an Italian creation.

Originally, the Gin and IT was known as a sweet martini and began life at the Hoffman House in New York. The late 1800s saw the drink’s popularity explode. And, over time the cocktails name change from sweet martini to Gin and Italian to finally, Gin and IT.

When prohibition hit the United States, the drink became popular in London. Eventually, it became a mainstay of many pubs with their patrons of gin loving Brits.

Gin & IT Recipe

• Glass: Rocks or Martini Glass

Ingredients

• 35ml Sabatini Tuscan Oak aged Gin
• 25ml Sweet Vermouth
• Dash of Orange Bitters
• Garnish with Orange Twist/black cherry.

Method

Add gin, sweet vermouth, and a dash of orange bitters to a cocktail mixer. Fill with large, fresh ice and shake until chilled. Double strain into glass and fill with ice. Garnish orange twist or black cherry.

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12. MADONNA (NOT THE VIRGIN).

I was first introduced to this cocktail back in the late 90’s when I happened to be sat at a table next to Madonna (YES THAT MADONNA) in a trendy Manhattan hot spot called Moomba and I over heard someone at her table order this cocktail, so ordered one as well, as you do. It turned out to be delicious and I have been making them ever since.

Madonna (not the virgin) Recipe

• Glass: Highball Glass

Ingredients

• 35ml Campari
• 90ml Grapefruit juice
• Dash of Orange Bitters
• Splash of club soda.
• Garnish with Orange Twist

Method

Add ice, Campari, grapefruit juice, and a dash of orange bitters to a Highball glass. Garnish orange twist.

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13. Neve a Portofino

Inspired by the snow capped roofs of Portofino’s iconic pastel coloured houses, this inviting cocktail is perfect to enjoy on cosy evenings in front of the fire. The cocktail captures the essence of the region, blending local flavors and traditions into a delightful concoction that evokes the charm and romance of this picturesque coastal town. With every sip, one can envision strolling through the narrow streets, taking in the vibrant hues of the buildings, and feeling the gentle coastal breeze. This cocktail is not just a drink, but a transportive experience, bringing the spirit of Portofino to any gathering, whether a relaxed evening at home or a lively celebration with friends. So, sit back, savour the flavours, and let this enchanting libation whisk you away to the dreamy setting of Portofino, even if just for a moment.

Neve a Portofino

• Glass: Rox Glass

Ingredients

• 30 ml Portofino Dry Gin
• 25 ml Cinnamon & Mint Cordial (see recipe below)
• 15 ml Liquore Strega
• 30 ml Fresh Podere Fontecornino Apple Juice 
• 10 ml Fresh Lemon Juice
• 5 ml Honey
• 1 Egg White 

Method

Put all the ingredients in a shaker add ice and shake vigorously for 10 sec, double strain with a fine strainer into a rocks glass filled with ice and add the garnish.

For 500 ml of Cordial

200 ml Water
50 grams Mint leaves
200 grams White granulated sugar
6 Cinnamon Sticks
Heat the water with the sugar and cinnamon sticks and remove from the heat once it is almost boiling. Leave to cool – once warm, add the mint and let it rest with the cinnamon in a tightly sealed jar for 6 hours. The Cordial is ready for your cocktail and can be stored in the fridge for a week.

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14. IL CARDINAL. (The Cardinal).

This cocktail coined its name from its vibrant red colour and for being created just meters from Vatican City in the mid-20th century. The combination of Gin, vermouth, and Campari make up this a dry, bitter, and aromatic cocktail that has remained an Italian favourite since it’s creation.

Il Cardinale Recipe

• Glass: Rocks glass

Ingredients

• 60ml Malfy Italian Dry Gin
• 15ml Campari
• 15ml Dry Vermouth
• Lemon twist.

Method

Fill rocks glass with ice add Campari, Vermouth and Gin. Stir and garnish with lemon twist.

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15. ITALIAN GREYHOUND.

The general consensus is that the first printed version of the Greyhound was in 1930. The legendary London hotel, The Savoy, printed a cocktail book that contained the first recipe of the drink.

The creator of the greyhound Harry Craddock was a celebrity bartender of the 1920s and 1930s. An England native, he immigrated to the US at the turn of the century for better opportunities and bartended at several famous drinking establishments. Once prohibition hit, Craddock packed his bags and headed home. During an era when cocktails (largely an American invention) could not be served in America, The Savoy had an American bar that filled that role. Craddock tended bar here and created several drinks in addition to the possible attribution of the Greyhound. In my version of this classic cocktail I’ve up the ante and put an Italian twist on it.  The Italian Greyhound is truly a delicious bittersweet experience. 

Italian Greyhound Recipe

• Glass: Highball glass

Ingredients

• 30ml Sabatini Gin
• 30ml Aperol
• Grapefruit juice
• Sprig of Rosemary
• Sugar

Method

Firstly wet the rim of the glass with lemon or grapefruit and then dip into sugar coating the edge of glass. Fill glass with ice add Gin and Aperol then top with grapefruit juice. Stir and garnish with Rosemary sprig.

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16. GUARDA CHE LUNA. (LOOK AT THE MOON).

I discovered the deliciousness of Cynar in my early days as a bartender in New York City. Now, I know there’s some confusion and apprehension when it comes to Cynar. Firstly, how do you pronounce it? (Chee-nar.) And does it taste actually taste like artichokes? (No.) This mysterious Italian amaro is made from 13 botanical ingredients, the primary one being artichoke, but this doesn’t mean that it tastes like a jar of marinated vegetables—it simply gives the liqueur a distinctive vegetal, earthy flavour that you won’t find replicated in other amari.

I wanted to inspire others to try it but convincing people that a liqueur made from artichokes was yummy was not an easy sell. So I created this very light and easy cocktail to introduce them to the beauty of Cynar.

Guarda Che Luna Recipe

• Glass: Highball glass

Ingredients

• 45ml Cynar
• 15ml Dry vermouth
• Ginger Ale
• Squeeze of lemon
• Lime slice

Method

Fill highball glass with ice pour in Cynar, Vermouth and squeeze of lemon.  Top with Ginger Ale, stir and garnish with lime slice.

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17. The sud italiano

This delightful Mediterranean-inspired olive oil cocktail will whisk you away to the enchanting landscapes of southern Italy. With olive oil being a staple ingredient south of Bologna, it finds its way into almost every dish. So why not incorporate it into a refreshing cocktail? This recipe not only features the finest extra virgin olive oil, but also captures the flavours of zesty lemon, fragrant Italicus Rosolio di Bergamotto, and aromatic basil or rosemary. It’s a truly Italian combination that is sure to leave you feeling uplifted and inspired. Cheers to a taste of Italy!

Italicus Rosolio di Bergamotto is an ancient style of Italian liqueur based on the flavor of rose petals—and this example can claim extra complexity due to the integration of zest from the lime-like bergamot fruit. Tracing its origins to the rural province of Calabria (the toe of Italy’s boot), Italicus boasts gorgeous bitter grapefruit notes.

The Sud Italiano Recipe

• Glass: Martini or Coupe

Ingredients

• 10ml ounce /Organic Extra Virgin Olive Oil
• 1 / egg white
• 60ml Portofino gin
• 10ml Italicus Rosolio di Bergamotto or a few drops of Bergamont essence
• 5ml / simple syrup
• 1/2 lemon / lemon juice
• 1 leaf / fresh basil or sprig of rosemary

Method

Add Organic Extra Virgin Olive Oil and egg white to a shaker with ice. Shake vigorously, about 1 minute, until the mixture is frothy and the olive oil is fully emulsified.Then pour 60ml of gin, 5ml ounce simple syrup, 10ml Italicus Rosolio di Bergamotto and lemon juice in the same shaker. Shake once again over ice, until frothy. Strain and garnish with a fresh basil leaf or rosemary sprig.

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18. VIA ROMA.

Via Roma is my Italian version of a Manhattan using only Italian liqueurs including Cynar. Just like a traditional Manhattan it can be served on the rocks or up in a martini glass. 

Via Roma Recipe

• Glass: Rocks Glass or Martini Glass

Ingredients

• 30ml Cynar
• 30ml Sweet vermouth
• 10ml Frangelico
• Splash of orange bitters
• Orange twist

Method

Fill rocks glass with ice pour in Cynar, Vermouth and Frangelico.  Add a splash of Bitters, stir and garnish with orange twist.

Add ingredients to cocktail shaker with fresh ice. Shake well. Double strain into martini glass and garnish Orange twist.

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19. TRAMONTO SARDO. (SARDINIAN SUNSET).

This Ainsley Harriot cocktail reminds me of the beautiful sunsets of Sardinia, Created from the layer of red Campari and golden Grapefruit. Traditionally this cocktail uses Pompia, which is a citrus fruit that grows in Siniscola. Sardinia. In Siniscola this plant is used in the preparation of the town’s traditional sweets known as ”Sa Pompia Intrea”. This fruit is also used to produce ice creams, jams and an excellent Pompia liqueur. If you are unable to find Pompia you can substitute it with Limoncello. The Tramonto Sardo can be enjoyed as a martini or over ice in a tall glass depending on your mood. This sweet, tart and simply delicious cocktail will transport you the turquoise waters of Sardinia at sunset. 

Tramonto Sardo Recipe

• Glass: Martini Glass/Highball

Ingredients

• 15ml Pompia liqueur or Limoncello
• 40ml Vodka (orange or mandarin flavored)
• 15ml Campari or Aperol
• 20ml Grapefruit juice
• Orange slice

Method

First run round the rim of the martini glass with a slice of orange and then coat the edge with sugar. Fill cocktail shaker with ice pour in Pompia or limoncello, Vodka and Juice shake until thoroughly chilled. Pour the content of shaker into glass then add Campari so it settles at the bottom and finish with orange slice. 

Fill the highball glass with ice, first add Campari then the Vodka followed by the Pompia and finish with the grapefruit juice. Garnish with orange slice.

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20. ISCHIA LIMONATA. AKA. (SGROPPINO).

Ischia is a tiny but beautiful island of the coast of Naples and like its famous neighbour Capri is known for its stunning beaches and abundance of fruit trees in particular lemons. And with lemons comes Limoncello, in fact it is said to be the birthplace of Limoncello.  This icy delight combines limoncello, Prosecco and sorbet for a refreshing cocktail that can also be a fun boozy way to end a meal.

Ischia Limonata Recipe

• Glass: Balloon White Wine Glass

Ingredients

• 15ml Limoncello
• 15ml Vodka
• 10ml Galliano
• 60ml Prosecco
• Shaved ice or scoop of lemon sorbetto.
• Lemon slice 
• Sprigs of mint.

Method

Fill glass halfway with shaved ice or lemon sorbet pour Limoncello, Vodka and Galliano over the shaved ice or sorbetto and top with prosecco, garnish with lemon slice and mint sprigs.

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21. CUORE VERDE

This cocktail is inspired by the rolling verdant hills of Umbria, also known as the Green Heart (Cuore Verde) of Italy. Cuore Verde is a refreshing tall cocktail, a perfect choice on a hot summer’s eve. The base of this cocktail calls for another unique Italian herbal liqueur called Centerbe.

Centerbe, from the Latin term “Centum Herbora” literally translating to “one hundred herbs,” is a high-proof Italian liqueur crafted by expertly combining about one hundred herbs foraged from the slopes of the Abruzzo mountains of Maiella and Morrone, like lemon balm, anise hyssop, nettles, and coriander. Through a slow, cold infusion and distillation of the herbs, it then has fresh parsley, tarragon, bay leaves, and marjoram added for an extra burst of freshness and that signature emerald green hue. First created as an ancient Benedictine recipe, Centerbe later received refinement from a pharmacist in the early nineteenth century and is now as well-known as it is one of the strongest liquors. Highly valued by Italian cocktail enthusiasts, it has a high alcoholic grade of 70°.

Cuore Verde Recipe

• Glass: Highball

Ingredients

• 30ml Sabatani Gin
• 15ml Centerbe
• 10ml Dry Vermouth
• Squeeze of lime juice
• Tonic water
• Ribbon of Cucumber for garnish

Method

Add ice to a highball glass, half way add cucumber, gin, Centerbe, vermouth and lime juice, stir then top with ice and tonic water.

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BONUS – PLEASED AS Pulcinello.

Pleased as Pulcinello truly deserves an honorable mention on my list. It’s not exactly a cocktail, but this punch adds a lovely touch to any gathering, especially on a summer evening. Sadly, the modest punch has been somewhat neglected in recent times, but it’s a fantastic alternative to wine and beer, without the need for a fully stocked bar. I named this Punch after Pulcinello, the beloved symbol of Naples. With his mandolins and laughter, Pulcinello embodied the spirit of the plebians despite their social standing. He was the ‘man who, although aware of his problems, always managed to come out of them with a smile’. And it’s no wonder the phrase ‘pleased as punch’ was coined in his honour! For Italian cocktail enthusiasts looking to bring some of Neapolitanity into their tipple, Pulcinello is the perfect choice with its delightful blend of spicy, sweet, tart, and refreshing flavours.

Pleased as Pulcinello Recipe

• Glass: Punch Bowl Serves 8-12 people

Ingredients

• 120ml Cynar
• 150ml Spiced Rum
• 90ml Sweet Vermouth
• 4 Dashes of Orange Bitters
• 120ml Orange Juice (Chilled)
• 120ml Pineapple Juice (chilled)
• 300ml Ginger Beer
• Orange slices (thin)

Method

Add ingredients to punch bowl finish with orange slices. Serve with ice on the side.

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 “Hear no evil, speak no evil, and you won’t be invited to cocktail parties.” — Oscar Wilde.

Well, I hope within this list you have found something new that ‘tickles your fancy’ or perhaps rediscovered an old classic you may have forgotten. Gift yourself the time to make a delicious cocktail, whip up some delectable nibbles and enjoy a moment of reconnecting with friends and family and delight in the art of the aperitivo.

Do get in touch to let me know if I have missed one of your favourite Italian cocktails. Or if you manage to sample the entire list which was your favourite.

Cin cin a tutti.