Antonio Benedetto Carpano–my hero. There are many people from history I would like to thank–the list, of course, is endless–but when it comes to gratitude for the ultimate moment of bliss, Antonio is the man. An 18th-century Italian distiller credited with the invention of modern vermouth in 1786 in Turin, Antonio believed that his combination of fortified wine with various herbs and spices was the perfect appetite stimulant; thus, the infamous and perhaps most cherished of all Italian traditions, the aperitivo, began.
This drink before dinner is a practice that is unified across the country, turning the hours between 7 and 9 PM into an almost sacred time. Italians from north to south sit down, watch the sunset, sip their cocktail or wine of choice, and sigh their stresses of the day away. It is la bella vita at its best.
In other parts of the world, there is “happy hour”: same time, same concept, but miles–and I speak metaphorically here–apart. The name is rather insulting: may I not be sad, angry, excited, or possibly elated while I drink my cocktail, or must we all succumb to the same level of smileyness? Aperitivo, on the other hand, derives from the Latin word for “opener”, signifying that this drink, invariably accompanied by a small plate of food to nibble on, is to open a meal. And here we have it, my rather jovial point that the proof of their difference is in the name. There are no “buy one, get one free’s” leading to inevitably fun but forgetful nights, but rather a dignified structure that lies at the root of the aperitivo; it is a daily ritual, one deeply ingrained in Italian tradition, that “opens” onto the next celebrated Italian passage, la cena (dinner).
And now for specifics: what to drink at this convention? Although I urge you to save room for the country’s renowned wines, here are five invented-in-Italy cocktails, each a firm favorite at aperitivo, that should not go un-sipped when you’re in Italy:
AMERICANO
The Americano, not to be confused with the (unnecessarily diluted) hot coffee, is a classic and perfect introduction to the world of Italian cocktails. Three ingredients come together to unite in palatable perfection: the vermouth adds sweetness; the Campari is a bitter yet fruity inclusion; and the soda, besides adding pleasurable longevity, finishes off the drink with a refreshing fizz. Invented in 1860 by Gaspare Campari and first served at his Milanese bar, Caffè Campari, the drink was originally called the “Milano-Torino”–referring to the cities from whence the two alcohols originate. The name “Americano” was not christened for another sixty or so years: during the American prohibition period, Italians noticed how many alcohol-deprived American tourists were ordering the cocktail.
Recipe:
- 1 part Campari
- 1 part sweet vermouth
- A splash of soda water
- Lemon slice to garnish
Pour Campari and vermouth into a highball glass filled with ice, top up with soda water, stir, and garnish with a lemon slice.
NEGRONI
If an Americano sounds good, but an extra kick sounds great, then you are on the same page as Count Camillo Negroni, the supposed concoctor of this triple-alcohol delight. In 1919 Florence, the Count asked the bartender at (the now-defunct) Caffè Casoni to strengthen his usual Americano by substituting the soda for gin. To distinguish this revelation from its predecessor, the bartender added an orange garnish in place of the Americano’s typical lemon slice.
Now one of the world’s most popular cocktails, the Negroni is also favored by bartenders for its easy three-part, equal measure recipe–bittersweet perfection!
Recipe:
- 1 part Campari
- 1 part sweet vermouth
- 1 part gin
- Orange peel to garnish
Add the three alcohols to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over one large ice cube. Garnish with a twist of orange peel.
APEROL SPRITZ
Thank goodness for Aperol, Campari’s fun-loving, decidedly more orange, less bitter, and considerably sweeter cousin. A play on the word “aperitivo”, the spirit was invented in Padua by two brothers in 1919. Legend has it that the recipe hasn’t changed since–and for good reason. This sunshine-colored liqueur with strong citrus flavors, poured over ice and topped off with a good measure of Prosecco, makes for the ultimate summertime cocktail. The Aperol spritz may just be Italy’s most famous alcoholic drink and, in some parts of the country (*cough cough* Venice), has even become synonymous with aperitivo. Moreover, Aperol’s lower alcohol content (just 11%) calls for a definite second round!
Recipe:
- 1 part Aperol
- 1 part Prosecco
- A splash of soda water
- Orange slice to garnish
(Another accepted recipe sees 3 parts Prosecco, 2 parts Aperol, and 1 part soda water–fizzier and lighter on the alcohol. Feel free to play around with the ratio to your taste.)
Fill a large wine glass with ice and pour in Prosecco and Aperol. Add a splash of soda water, stir, and garnish with an orange slice.
HUGO
A newcomer to the Italian cocktail canon, but not one to miss, the Hugo was created in 2005 by a bartender in the northern province of South Tyrol. Swapping the Aperol with a good glug of elderflower syrup, a garnish of lime, and a sprig of mint, this Spritz-inspired drink is as refreshing and summery as it gets. Its name, bringing British schoolboys sporting tartan trousers to mind, comes down to totally random choice; although, if the story be true, the barman had originally wanted to call his concoction Otto (Italian for the number eight), but ultimately decided on a more international moniker.
Recipe:
- 1-2 Tbsp elderflower syrup
- Prosecco, chilled
- A splash of soda water
- Mint leaves to garnish
- Lime wedge to garnish
Pour elderflower syrup and Prosecco over ice into a large wine glass. Add a splash of soda water, give it a stir and garnish with mint leaves and a wedge of lime.
BELLINI
We can thank Guiseppe Cipriani, founder of the fabulous Harry’s Bar in Venice, for creating a match made in heaven. In 1948, experimenting with sweet Prosecco and white peach purée, Cipriani landed upon the perfect two-to-one ratio, and the beloved Bellini was born. Named after its color’s strong resemblance to the pinkish hues used by Renaissance master-painter Giovanni Bellini, this peach-perfect concoction is a must-try twilight tipple that also makes for a delicious brunch addition!
Recipe:
- 2 parts dry Prosecco, chilled
- 1 part cold white peach purée (preferably fresh)
Add peach purée to a champagne flute and slowly top with Prosecco while gently stirring to combine.
