When the humidity is so thick and oppressive you could cut it with a knife, the best way to cool down is with a batch of Aperol Spritz - like jumping straight into the cold waters of a fountain on a piazza. With its bright, gentle, bitter-sweet taste of orange and rhubarb, the classic and lively Italian aperitif with the secret recipe is a favorite all across Italy on hot summer afternoons and at garden parties, a cherished ritual of mixing with prosecco and soda and Aperol in the biggest balloon of a wine glass you can find. Modern bartenders have taken to serving Aperol year-round, too, by mixing it into winter cocktails like Hot Toddies or spiced aged-rum ciders or mixing it into spring refreshers like Pimm's Cups and champagne or gin punches.
100% natural Bitter Liqueur containing precious herbs and juicy Italian citrus fruit
ABV: 15.0%
In Caffo Red Bitter sweet and bitter oranges, grown and harvested directly on Caffo properties, are carefully blended with an infusion made of several herbs and spices (juniper, rhubarb and gentian are the most recognizable). It has a very distinctive bitter and spicy flavor in which you can really taste the citrus from Calabria (famous for their pronounced flavors)
ABV: 25.0%
A Bold, full-flavored orange spirit. The orange flavor is unmistakable and the bitter orange peel creates a deeper, more complex Orange Liqueur that is balanced by pure vanilla bean. An exciting alternative to traditional orange cocktail modifiers that makes you think of British orange marmalade with rinds.
As bright red and oozing with sex appeal as the pout of a bombshell actress, Campari is the most iconically Italian cocktail on the market for more than 150 years. Developed in 1860 in Italy's Piedmont region, known for its bold red wines and fizzy whites, this bittersweet orange liqueur is a secret recipe so popular worldwide that it remains unchanged today. The Art Deco era and Campari cocktails are inseparable, and for good reason - it's a futuristic taste blending fashion, design, and aromatic herbs. Blend up a pitcher of Negronis, Campari and Sodas, or Jasmines and put on a Fellini marathon.
You've mastered the art of entertaining, and your fetes are always seamless and unassuming. An absolute bartending essential for more than 100 years, Cointreau - also called L'esprit d'orange - is a staple in your soiree-hosting arsenal, a gentle, sweet and balanced French orange liqueur called for in nearly every year-round cocktail standard: Margaritas, Kir Royales, Mimosas, Autumn Harvests, Mulled Ciders, Sidecars, Cosmopolitans, Seelbachs, Rickeys and more.
When you're feeling a bit emo and brooding, the best remedy is an amaro cocktail. Deep in the Black Forest bordering Switzerland and Germany, a melody of 13 moody plants is gathered to create this famously herbaceous, artichoke-flavored bitter liqueur and cousin to Fernet Branca - which are both also powerful digestives. Sip on Cynar and soda, or mix up a batch of classics: the Black Betty, the Adriatique, the Dell'Erborista Spritz, the Cafe Corretto, or Cynar Juleps.
The royal duchess of European orange liqueurs, Grand Marnier is a sweet, fruit-forward liqueur made from Cognac brandy blended with distilled essence d'orange and sugar. A favorite of bartenders and bakers alike for more than 150 years, Grand Marnier is a must-have in your home bar for classics like Manhattans, Margaritas, Old Fashioneds, Sidecars and Mimosas. No doubt, you'll also find yourself borrowing it in the kitchen for decadent brunch and holiday dishes, like duck l'orange or roast chicken with orange glaze, or desserts like cakes, candies, chocolate mousses and infused creams.