17 Bitter Drinks Beyond the Negroni
Bitter drinks can kick off an evening, stoking the appetite while you snack on hors d’oeuvres. But they’re also perfect for wrapping up a meal, and there are folks who swear that a little amaro can settle the stomach. These cocktails lean on bittersweet liqueurs like rosy red Campari and vegetal Cynar, citrusy Aperol and luscious Amaro Nonino—once you become devoted to the world of amari, you may find your collection grows fast. Scroll down to find a few great ways to use these bottles and satisfy that craving for bitter drinks.
Photo by Joseph De Leo, Prop styling by Anne Eastman, Food styling by Judy Haubert1/17Prizefighter No. 1
When you can’t decide if you’re craving bitter drinks or something citrusy, this bartender-favorite smash will give you both. Made with Fernet-Branca along with sweet vermouth, plus fresh lemon and mint, it gets a pinch of salt to temper the bitterness and winds up remarkably easy-drinking.
Photo by Joseph De Leo, Food Styling by Michelle Gatton2/17Negroni
I’d wager that the negroni was somewhere along your path to loving bitter cocktails. But have you made one recently? Try this new rendition made with a coffee ice cube. Or try punching it up by using a particularly bitter vermouth or a mix of Campari and other bitter liqueurs.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich3/17Paper Plane
This equal-parts drink is a bit mellower than some of the other cocktails on this list, so it’s a good place to start if you’re just exploring bitter drinks. Amaro Nonino adds rich herb-and-citrus flavors that heighten what Aperol has to offer; other than that, you just need a decent bourbon and some freshly squeezed lemon juice.
Photo by Andy Sewell4/17Garibaldi
Even though it’s just two ingredients—fresh, fluffy orange juice and bitter Campari—this brunch cocktail packs in a lot of flavor.
Photo by Travis Rainey, Food Styling by Tiffany Schleigh5/17Boulevardier
This classic whiskey drink is so simple, you hardly need a recipe—though you may want to save your notes on the exact proportion of bourbon to sweet vermouth and Campari that you prefer. (We also have a big-batch variation made with a touch of scotch.)
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/17Aperitif Scorpion Bowls
Having a group people over this weekend? Consider swapping out your go-to punch recipes for this flexible, prep-ahead drink.
Photo by Joseph De Leo, Food Styling by Lillian Chou7/17Lipstick Memory
This tart and bitter drink was designed as a Thanksgiving cocktail, but the flavors of cranberry, rosemary, and bittersweet Campari feel right throughout the fall and winter.
Photo by Joseph De Leo, Food Styling by Michelle Gatton8/17Black Apple Old-Fashioned
It may have been awhile since you’ve tasted Jägermeister. And if you’re an amaro fan, you might be surprised to find how much you like it now. The bitter punch of the German liqueur works beautifully with high-proof apple brandy in this bracing old-fashioned variation. (No apple brandy around? I also love it mixed 50-50 with rye or mezcal.)
Photo & Food Styling by Joseph De Leo9/17Remember the Alimony
This simple three-ingredient drink starts as a negroni, but uses fino sherry instead of the sweet vermouth, and vegetal Cynar instead of the Campari. It’s a bit softer than the original, and a favorite of mine.
Photo by Lizzie Munro10/17Art of Choke
I’d hate to be asked to narrow down my collection of amari and bitter liqueurs, but if I had to choose just one to keep, I might go with Cynar, especially because it works so well in mixed drinks. This recipe, which combines the Cynar with rum, lime, green Chartreuse, and rich demerara simple syrup, was a game changer for me.
Photo by Joseph De Leo, Food Styling by Michelle Gatton. Glassware by Riedel.11/17Little Italy
There are a million ways to play with the classic manhattan—and many of those variations are named after neighborhoods. Simply taking the portion of sweet vermouth and instead using a mix of sweet vermouth and bitter amaro does the trick here.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne12/17Black Angel
This bitter concoction takes a martini, but subs Averna, a caramelly but bitter amaro, instead of dry vermouth. I’d only recommend this bracing drink for true amaro stans—even though the bitterness is tempered a bit with a pinch of salt.
Photo by Ed Anderson14/17Red Hook Criterium
Zucca Rabarbaro Amaro is herbal and earthy and a little smoky, flavored with (among other things) Chinese rhubarb, orange peel, and cardamom. It’s a showstopper shaken with grapefruit juice, gin, simple syrup, and lemon.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne15/17Jungle Bird
Few old-school tiki drinks have amaro in the mix, but this one from the 1970s uses Campari to great effect. The result is just as fruity and rich as it is bitter, and it’s a wonderful addition to your happy hour routine.
Photo by Kelly Puleio17/17Perfect Circle
Bitter drinks are a nice way to kick off an evening—and a large-format aperitif like this one is ideal for serving a group of friends, alongside salty snacks like chips, warm spiced olives, or hard cheeses.
