Amaro

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Dry rosé wine and lemon soda complement the citrusy flavor of bittersweet Campari, making for a beautifully vibrant summer cocktail.

Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Try this delicious variation on the traditional vanilla-and-espresso dessert.

If you love the citrusy bite of Campari, it’s time to meet your new summer drink.

Replacing soda water with a beer float makes for a frothy, refreshing twist on the Americano, a classic Italian cocktail.

You won't be sorry with tequila, grapefruit, and Campari.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Potent—but so much classier than your dive bar shots.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.