Bitter Cocktails

70 recipes, including Wine & Tonic, Caiperol, Aperol Vodka Spritz.

70 Bitter cocktails, with ingredients and how to make them.

Wine & Tonic — A wine take on the classic highball, all about aromatics.
Caiperol — Brazilian caipirinha technique meets the Italian aperitivo.
Aperol Vodka Spritz — A take on the Italian spritz that pairs vodka and orange juice with the bitterness of Aperol.
Brazilian Negroni — A Negroni twist with cachaça, sweet red vermouth, and Cynar.
Filho do Geraldo — A take on the classic Fitzgerald with cachaça and a half-mixed aromatic bitters float.
Macunaíma — A white cachaça cocktail with honey syrup and Fernet, served up.
Old Fashioned — The stirred classic of whiskey, sugar, and aromatic bitters.
Aperol Citrus — A casual build of Aperol and citrus soda in a highball glass.
Aperol Sour — An Aperol sour with egg white and drops of bitters on the foam.
Green Grape Aperinha — A green grape caipirinha with Aperol and cachaça.
Fitzgerald (Classic) — A classic sour of gin, lemon, and aromatic bitters, double strained.
Maracugerald — A tropical take on the Fitzgerald, with passion fruit pulp and rich syrup to hold up the acidity.
Solstício — A bridge for palates not yet used to Negroni-level bitterness, with Aperol, caramel vodka, and honey syrup.
Orange Spritz — Built right in the glass and refreshing: vodka, orange juice, and Laranja Spritz syrup, topped with sparkling water.
Aperol Margarita — A margarita with Aperol and orange bitters, pairing tequila's citrus with Italian bitterness.
Coffee Boulevardier — A Boulevardier riff with coffee liqueur in place of vermouth, stirred with Campari and whiskey.
Paloma — A Mexican classic of tequila with grapefruit and lemon syrups, topped with sparkling water.
Balanced Negroni — A riff on the classic with more gin and less Campari and vermouth, stirred to put the spirit up front.
Rabo de Galo — A stirred Brazilian classic: cachaça, sweet vermouth, and Cynar.
Aperol Tonic — An Aperol highball topped with tonic or sparkling water, garnished with orange and tangerine foam.
Garibaldi — An Italian classic of Campari and fresh orange juice: built in the glass or with aerated juice for a velvety texture.
Americano — The Negroni's predecessor: Campari and sweet red vermouth lengthened with soda water, built over plenty of ice.
Campari Sour — A full-bodied Campari sour with a dry shake, egg white, and drops of Angostura on the foam.
Campareto — A light highball of Campari lengthened with Limoneto and lemon slices.
Café Bombo — An intense stirred drink of Campari, coffee liqueur, and bourbon, stirred in a mixing glass.
Campari Tonic — A refreshing highball of Campari lengthened with tonic, finished with navel orange slices.
Campari & Beer — Campari, lime, and beer, finished with a beer foam whipped with a blender.
Camparinha — A caipirinha that pairs Campari's bitterness with cachaça, with gently muddled lime.
Negroni Sour — The equal-parts Italian classic, shaken with lime, syrup, and egg white.
Garganta — A cachaça sour with muddled ginger, honey syrup, and triple sec, finished with loosely mixed aromatic bitters.
Negroni — Equal-parts Italian classic: gin, Campari, and sweet red vermouth, stirred in a rocks glass.
Aperol Spritz — Italian 3-2-1 classic: prosecco, Aperol, and soda water, served in a wine glass with an orange slice.
Gin & Tonic — Classic highball of gin topped with cold tonic, plenty of ice, and lemon.
Boulevardier — Stirred classic of whiskey, Campari, and sweet red vermouth — the Negroni's cousin.
Manhattan — Stirred classic of rye whiskey, sweet red vermouth, and Angostura, served ice-cold up, no ice.
Ancoradouro — Rum highball with Cynar and orange juice, lengthened with soda water.
Bossa Negra — Coffee Old Fashioned: bourbon, coffee liqueur, and hazelnut syrup, stirred, with a torched rosemary sprig.
Coffee Negroni — A Negroni riff with coffee liqueur, less vermouth, and navel orange peel.
Aperol Limoncello Punch — Long punch of Aperol, limoncello, and vodka, topped with orange juice.
Brazilian Old Fashioned — Old Fashioned of aged cachaça, coconut rum, and cacao bitters, with nutmeg.
Negroni Sbagliato — The "mistaken" Negroni: Campari and sweet red vermouth lengthened with prosecco in place of gin.
90's Brasileiro — A stirred drink of cachaça, sweet red vermouth, Cynar, and brigadeiro syrup in equal parts, in a rocks glass.
Jaboo & Tonic — Highball of gin and jabuticaba liqueur lengthened with tonic water and lemon.
Jaboo Negroni — An inverted Negroni: jabuticaba liqueur in place of vermouth, with small pours of gin and Campari and a tangerine twist.
Jungle Bird — Tiki drink of dark rum, Campari, and pineapple: sweet, sour, and bitter in a rocks glass.
Bitter Giuseppe — Stirred drink of Cynar and sweet red vermouth, with orange bitters and a touch of lemon.
Siesta — Blanco tequila sour with Campari, grapefruit, and lime, served up.
Enzoni — A Negroni that met a sour: gin and Campari shaken with grapes, lemon, and syrup, over a big cube.
Coffee Enzoni — A dark Enzoni: gin, Campari, and coffee liqueur shaken with black grapes and lemon.
Cowboy Latino — Whiskey sour with passion fruit pulp and lime, finished with aromatic bitters in a gradient in a rocks glass.
Desk Job — Equal-parts stirred drink: two rums, Punt e Mes, and Cynar, in a rocks glass with a rock and a lime twist.
Crimson Cactus — Espadín mezcal with Aperol, pineapple, and lime, shaken and served over ice.
Alligator — Fernet-Branca sour with orange liqueur, lime, and cinnamon syrup, over a large cube.
Cantarito — Jalisco highball: tequila with grapefruit, orange, and lime juices, lengthened with grapefruit soda and a pinch of salt.
Dry Daiquiri — Short daiquiri of white rum with Campari, lime, and a dash of passion fruit syrup.
Pink Pony Club — Gin sour with strawberry syrup, lemon, and a touch of Campari, in a chilled glass.
Ouro de Tolo — Cynar sour with honey syrup, lime, and basil, egg white for foam in a rocks glass.
Fernandito — Argentine highball of Fernet Branca and cola, built in the glass over ice.
Martinez — Ancestor of the Dry Martini: gin, sweet red vermouth, maraschino liqueur, and orange bitters, stirred and served up.
Rosita — Tequila Negroni: reposado or blanco, Campari, sweet and dry vermouth, dash of Angostura.
Champagne Cocktail — Jerry Thomas classic: a sugar cube soaked in Angostura, topped with brut sparkling wine.
Wray's Nephew — Tropical daiquiri of Jamaican overproof rum, gold rum, pineapple, and a touch of Fernet.
Italian Buck — Buck of Cynar and Amaro Montenegro with ginger syrup, lime, and ginger beer.
Cherry Amaretto Negroni — Equal-parts Negroni with cherry liqueur, amaretto, and Punt e Mes, stirred over a big cube.
Hanky Panky — Ada Coleman's stirred classic: gin, sweet red vermouth, and Fernet, served up chilled, with orange peel.
Adonis — Classic stirred aperitif of sherry, sweet red vermouth, and orange bitters, in a coupe.
One Two Punch — Blanco tequila sour with muddled strawberry, lime, and a touch of Aperol.
Bicicletta — Milanese aperitif of Campari, dry white wine, and soda water, in a highball.
Black Forest Old Fashioned — Black Forest Old Fashioned: bourbon, brandy, cacao liqueur, cherry, and chocolate bitters.
Gin Honey Old Fashioned — Old Fashioned of barrel-aged gin, honey syrup, and aromatic bitters, stirred in a rocks glass.