5 Great Italian Cocktails
It should be no surprise that a country home to hundreds of great wines is also the birthplace of a few fantastic cocktails featuring ingredients like Campari, Prosecco, and Aperol, so today I thought I’d share some very classic Italian cocktails that anyone can make at home.
There’s no need for a long introduction, so let’s jump right into it.
Negroni
One of the most well-known, classic cocktails this side of New York, the Negroni is a rather strong cocktail that might not be for everyone, but is certainly for me.
The classic way to make a Negroni is this: equal parts Campari, sweet vermouth, and gin, however Campari is a bit too strong and bitter for me, so I prefer to use half that amount, it’s just a preference.
Anyway, mixing the Negroni couldn’t be easier, just pour all of the above ingredients into a rocks glass with a large chunk of ice, the larger ice piece will melt slower and won’t dilute the drink too quickly so you can enjoy it longer. Give all of that a stir, then to garnish you can either use an orange twist or an orange wedge.
And there you have it, the Negroni, believed to have been invented around 1920.
Negroni Cousins
One thing that fascinates me about cocktails is how you can switch out one ingredient, often the base spirit, and it completely changes the flavor profile of the drink and, in some cases, turns it into a new drink entirely. the Negroni is a perfect example of that.
Let’s say you start with the base ingredients of Campari and sweet vermouth; now, of course, adding gin would just make it a Negroni, but if you were to use it instead…
Rye whiskey-it becomes a Boulevardier
Tequila-now it’s a Rosita.
Prosecco or any other sparkling wine-it’s now a Negroni Sbagliato.
And if you forget the hard stuff and instead use soda water, now you have an Americano.
All of which are delicious, and all of which are unique in their own way.
Bellini
Essentially a peachy variation of a Mimosa, the Bellini Was invented around the mid-20th Century at Harry’s Bar in Venice, and it is the perfect drink to have with brunch. Bright, fruity, bubbly, and all-around delicious.
What’s amazing about the Bellini is that it only requires two ingredients, 1 ounce of peach nectar and 3 ounces of chilled Brute Prosecco. All you need to do is pour the Prosecco into either a Champagne flute or a Collins glass, wait a moment for the bubbles to settle a bit, then add the peach nectar.
And Voila, a perfect Bellini. I picture myself eating brunch next to the Venice canal just looking at it.
Tip: Since we’re not adding ice to this drink, it’s important that the peach nectar and Prosecco are as cold as possible.
Barracuda
You likely didn’t expect to see a fruity rum drink in a list of Italian cocktails. The truth is that, while the drink wasn’t invented in Italy, it was made by an Italian bartender named Benito Cuppari who was on a cruise liner. It does contain Italian ingredients, so I say it counts.
The Barracuda goes like this: In a Collins glass, pour in 1/2 ounce of fresh lime juice, 2 ounces of pineapple juice (fresh if possible), 1/2 ounce of Galliano (A bright-yellow herbal liquor from Italy), and 1 1/2 ounces of gold rum. Add some ice, then generously stir to combine and chill. Top the drink with 2 ounces of Prosecco, then garnish with a cocktail cherry and, if you want, a small wedge of fresh pineapple to give your guests an indication as to what they’re about to drink.
Italy meets the Caribbean with this wonderful cocktail. It has a bright, tangy punch from the pineapple juice, a bit of spice and funk from the rum, and that bubbly Prosecco to tie it all together.
Aperol Spritz
For anyone unaware, Aperol is a bright red aperitif that has a nice bittersweet orange flavor, I sometimes use it instead of Campari when making a Negroni as, while it is also bitter, it’s a bit sweeter in my mind, and the Aperol Spritz might is the most classic way to utilize it.
All you need to do is add ice to a wine glass, then pour in 2 ounces of Aperol, 2 ounces of Prosecco, and 1 ounce of club soda water for some extra bubbles. Garnish with an orange wedge, and that’s it! With the bubbles from the Prosecco and the soda water, you don’t even need to stir this drink, it’s that easy to make.
The Aperol Spritz has a nice light, bubbly consistency with a bittersweet punch from the Aperol plus some sweetness from the Prosecco to balance it out, and it’s a drink that pairs well with almost any pasta dish that you can think of.
Bicicletta
Taking the Italian word for bicycle, the Bicicletta is a unique drink in that it utilizes dry white wine, which I hardly ever see in cocktails. It’s easy to make, and is a great way to use Campari other than the Negroni or any of it’s cousins.
This drink couldn’t be simpler to make: Pour 2 ounces of Campari and 3 ounces of dry white wine into a serving glass. Add ice to cover the liquids, give it a stir, then top with enough club soda water to fill the glass. Garnish with either an orange wedge or an orange twist.
I find it amazing how the sweet acidity of the wine cuts the bitterness of the Campari to create a well-balanced drink.
One sip of any of these Italian cocktails, and your mind will be transported to the land of pasta.
