A Beginner’s Guide to Italian Aperitivi Cocktails and Where to Try Them
Italy is home to many revered facets of art and culture—the Colosseum in Rome; iconic artists such as da Vinci and Raphael; and, widely appreciated in the last half decade, its aperitivo culture. Aperitivi (plural for aperitivo or aperitivo bitters)—a type of bittersweet, herbal liqueurs—have existed for hundreds of years. Yet many brands have only been introduced to the American market over the last two decades.
Aperitivo hour, though, is a time when family and friends gather to enjoy small bites and appetite-stimulating, low-ABV tipples before dinner—typically from 6 to 8 p.m.—as a way to unwind from the day. At the center of the occasion are these aperitivo bitters, which are native to Italy and typically radiate an eye-catching sunset hue (think Campari and Aperol) — synonymous with the time at which they’re often consumed. Cities across America have eagerly embraced this slow, mindful drinking occasion with bars such as New York’s award-winning Dante and Seattle’s intimate Barnacle recreating the cultural phenomenon stateside.
Whether you want to elevate your pre-dinner drinking rituals at home or experience an authentic Italian aperitivo in its place of origin, consider this your guide to must-try aperitivi, and where in Italy to best enjoy them.
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Courtesy CampariCampari
The Godfather of the aperitivo bitter category, Campari was first created by Gaspare Campari in 1860 in Novara, Italy, and since its genesis it has evolved into a staple at cocktail bars around the world (more than three million cases are sold every year). If you’ve ever enjoyed an Italian classic cocktail such as the Negroni, Campari Soda, or Garibaldi then you’re well familiar with this bold, ruby red bitter.
As is the case with most aperitivi, the ingredients used to make it are held close to the chest. Only two components are disclosed by the brand: alcohol and water—admittedly unhelpful, but there’s romance in the mystery. Campari’s flavor profile can be described as abrasively bitter with notes of grapefruit, bitter orange, and gentian (a root used as a bittering agent in many aperitivo bitters)—it’s potable on its own, but best in a cocktail.
With the brand distributed to more than 180 countries, you’ll have no trouble finding it on retail shelves and back bars around the world, but there are a few must-visit places to enjoy Campari in its homeland. Valentino Longo, a Rome-born head bartender at The Champagne Bar at Four Seasons Hotel at The Surf Club, says that Camparino in Galleria in Milan, which overlooks both the Piazza Duomo and Galleria Vittorio Emanuele II, is an unforgettable aperitivo experience, and the Campari Soda is the perfect order. Angelo Severini, head bartender at the Rome Cavalieri, A Waldorf Astoria Hotel’s Tiepolo Bar, points to the northwestern city of Turin's Piano 35 Lounge Bar, which sits on the 35th floor of a panoramic skyscraper, as the perfect venue to enjoy an aperitivo like the Campari-laced Negroni Sbagliato.
Courtesy ItalicusItalicus Rosolio di Bergamotto
Long before vermouth, bitters, and amari, rosolio—a category of Italian liqueur that varies in flavor depending on where it’s produced—was the king of aperitivi in Milan and Turin. It reigned supreme until its popularity was squandered by King Victor Amadeus III of Sardinia during the late 1700s, when he banned rosolio from the Royal Household in preference of the newly arrived vermouth. This act nearly resulted in the decimation of the rosolio category, but it was kept alive through homemade family recipes enjoyed at gatherings and on special occasions.
In 2017, the launch of Italicus Rosolio di Bergamotto resurrected the category; a modern interpretation of an age-old recipe catapulted rosolio back into the mainstream. Italicus’s founder, the Amalfi-born Giuseppe Gallo, opted for two native Italian botanicals to drive the taste of this aperitivo liqueur: bergamot (a type of orange) and cedro (akin to lemon). Italicus is light-bodied with a perfect balance of floral and citrus notes, making it a cult favorite among those who’ve had the pleasure of tasting it.
Gallo hails the sophisticated Franco's Bar at Le Sirenuse in Positano as one of the scenic venues to enjoy an Italicus aperitivo, as their head mixologist Mattia Pastori designed an entire drink menu inspired by its colors. On the menu? The Dipinto di Blu, which marries Italicus with vodka, lime, ginger, basil, lemonade, and “magic blue” coloring (which renders the drink a light-blue hue). For travelers seeking an Italicus-laced spritz while enjoying some live jazz, the iconic Jazz Club Torino is a can’t-miss cultural hub.
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Courtesy Select AperitivoSelect Aperitivo
Select Aperitivo was created by the Pilla brothers in Venice just after World War I, and has since become the region’s bitter of choice. It’s crafted with thirty botanicals, only two of which are confirmed by the brand: rhubarb root and juniper. Severini describes the ruby-red-hued aperitivo as intense—similar to Campari—with a spice- and citrus-forward profile. It’s best enjoyed neat, or in its traditional serve: the Venetian Spritz. The trademark spritz is a mix of Select, prosecco (some locals prefer white wine), and soda water, garnished with a signature green olive. It has been a go-to cocktail among Venetians since the 1970s.
Italian-born head bartender of the renowned Connaught Bar in London, Giorgio Bargiani, says Bar Gabbiano at Cipriani, a Belmond Hotel, is the ideal place to enjoy aperitivo hour. Bar manager Walter Bolzonella has been at the helm for forty years and is assuredly well-versed in the world of Venetian spritzes. Just across the inlet, a minute’s ferry ride away, is the iconic Harry's Bar Venice—a local haunt for cocktail lovers and celebrities alike. The bar, which is where the Bellini was born, was declared a national heritage site by the Ministry of Cultural Heritage in 2001. Cocktails are served to perfection, albeit unconventionally at times (see: martinis in a chilled Harry’s tumbler, instead of the typical coupe or martini glass). Opt for a bartender’s-choice Select spritz, grab a seat outside, and enjoy watching the gondolas go by.
Courtesy AperolAperol
Aperol has a long and storied history that began in 1919 when the scarlet-hued aperitivo was launched by brothers Silvio and Luigi Barbieri in Padua, Italy. A spree of clever advertising campaigns thrust Aperol into the limelight, and Italy never looked back. From the star-studded “Ah, Aperol!” advertisements of The Godfather-influenced 1970s, to the more recent global advertising campaigns championing its namesake Aperol Spritz, the inextricably cocktail-tied aperitivo bitter is now the most popular liqueur in the aperitivo category.
A low-alcohol aperitivo bitter, it's made with thirty herbs, spices, and fruits—including bitter and sweet oranges, rhubarb, and gentian root. Even though you can enjoy an Aperol Spritz at just about any cocktail bar in the world, there’s no place sweeter to enjoy it than in voguish Milan: Head to the contemporary Mandarin Bar & Bistrot at Mandarin Oriental, Milan, for aperitivo by head bartender Antonio Rosato, who is known for crafting bespoke spritzes upon request. Bargiani recommends visiting Nottingham Forest—a Milan cocktail bar known for pairing innovative molecular mixology techniques with modern flavors.
Courtesy RamazzottiRamazzotti Aperitivo Rosato
The historic Ramazotti brand from Milan is best known for their herbal digestivo liqueur Amaro Ramazzotti. But it’s their pink, rose-petal-hued Aperitivo Rosato bottling, which debuted in 2015, that’s making a splash in Aperitivo culture. Ramazzotti Aperitivo Rosato is defined by its two main ingredients: hibiscus flowers and orange blossom, which yield a floral and fruity flavor profile that makes it versatile in spritzes and other cocktails. “From a light cocktail with low alcohol content, such as the Rosato and Tonic, to the classic Ramazzotti spritz Rosato Mio [Aperitivo Rosato and Prosecco garnished with fresh herbs like basil and mint] Ramazzotti Aperitivo Rosato is ideal because of its low ABV and easy-drinking nature,” Valeria Gasparre, head of global Ramazzotti brands, says. Gasparre adds that it plays well with most spirits, but especially with gin, vodka, and tequila.
Aperitivo Rosato is still finding its footing in the global aperitivo bitter market, but it’s making strides in Italy. Gasparre recommends Jerry Thomas Speakeasy in Rome—one of the best bars in the world—as well as the chic, historical Locale Firenze space dating back to 1200. Locale Firenze's adept bartenders can elevate your Aperitivo Rosato spritz with one of their unique serving vessels, or culinary-driven ingredients such as watermelon, truffle, peach, and even pecorino cheese. It’s the perfect spot for exploratory imbibers.
Miranda HodgeAperitivo Cappelletti
Cappelletti, referred to by locals as “Il Specialino,'' is made by Antica Erboristeria Cappelletti, a producer established in 1909 from Aldeno in Northern Italy. Unlike any of the other aperitivo bitters on this list, Cappelletti is made from a wine base (Pinot Bianco, Garganega, and Trebbiano grapes), making it drier than most aperitivi. And since it’s made with wine, it’s also the only aperitivo bitter listed that requires refrigeration after opening (similar to a vermouth, or other aromatized and fortified wines).
Eric Seed, principal of Haus Alpenz, the U.S.-based wine and spirits importer that represents Cappelletti in America, says that the bittersweet liqueur—with notes of citrus peel and berries—adds a great texture to any spritz. It uses carmine for its color—the same deep red derived from cochineal beetles that made Venetian merchants famous for centuries (also used in red lipsticks and sausages). Many producers have since abandoned this traditional source of coloring for aperitivo bitters, but Cappelletti retains the practice for authenticity and style.
In Italy, Cappelletti is a regional producer, meaning you won’t find it stocked as widely as some other aperitivi; but it’s still around if you know where to look. Seed suggests travelers enjoy the Aldeno, Trentino, Italy-produced bitter aperitivo, at Wisdomless Club in Rome’s historic district. The cocktail club, which also features a tattoo parlor, boasts a rustic aesthetic that includes wood paneling, vintage chesterfield sofas, curated art and taxidermy, and religious objects for a unique ambiance. Order a classic Cappelletti-based spritz (or a Negroni Sbagliato with Cappelletti for drinkers who enjoy Aperol Spritz-style cocktails), or order it on its own in a wine glass and enjoy the bitter in its unadulterated glory.
Elisa Musso/Courtesy Select ContrattoContratto Bitter
If you’re a Campari lover, then the Canelli, Piedmont-based Contratto Bitter should be the next bottle in your cart. Founded in 1867 by Giuseppe Contratto, it is best known as the oldest continuously operating producer of sparkling wine in Italy—but their aromatized wines and aperitivo bitters are also vastly popular among bartenders and aperitivo enthusiasts. In the last decade, Contratto has dedicated resources to recreating archival aperitivo recipes, resulting in their 2015 releases: Contratto Bitter and Contratto Aperitif.
The Contratto Bitter formula is inspired by a 1933 recipe, which uses a base of Italian brandy that’s infused with a variety of herbs, spices, fruits, vegetables, and seeds; bitter orange peel, cloves, gentian, ginger, hibiscus, rhubarb, juniper, and berries. At 22 percent ABV it’s got enough of an alcoholic backbone to be used in any classic cocktail where you’d find Campari, including the Negroni and Boulevardier.
Because Contratto also claims a vineyard and winery, travelers have the opportunity to try the brand at the source by booking a day tour. But for those looking to find Contratto Bitter in the wild, the Atrium Bar at Four Seasons Florence, one of the “meccas for the Italian aperitivo,” according to The Champagne Bar's Longo, is one destination to put on your list. Another is Caffe Mulassano in Turin where The Connaught’s Bargiani claims the modern Italian aperitivo was born. “It truly is a precious location,” says Bargiani, as it's also "where they invented the tramezzino [sandwich] to serve with their homemade vermouth liqueur.”
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