Predating the Negroni this cocktail started life as the Milano-Torino in late 19th century Italy. Around the turn of the century American tourists seeking gentler drinks prompted bartenders to add soda water. The resulting drink was nicknamed the Americano as a result.
Build in a chilled highball or large rocks glass, top with soda water and stir once or twice gently. Garnish with an orange peel expression, which can be left in the glass.
An old-school Italian refreshing favorite.
Build over ice in a highball glass, top with soda water and give gentle stir to mix ingredients.
Very refreshing drink, especially in the summer time, bring and bitter-sweet.
Fill large wine/spritz glass with fresh ice to the top. Pour in Prosecco, add Aperol, top with soda water, give one gentle stir. Garnish with orange slice or wheel.
One of the oldest named cocktails, appearing in Jerry Thomas' 1862 The Bartender’s Guide, the first American cocktail book.
Add sugar to chilled coupe or flute, add Angostura bitters to sugar. Small splash of Sparkling Wine, stir to dissolve sugar, and top with more Sparkling Wine. Garnish with an orange twist and a maraschino cherry.
Created by San Francisco bartender Marco Dionysos in the early 2000s at the Absinthe Brasserie & Bar.
Add to highball glass with crushed ice. Swizzle vigorously with a barspoon for 15-20 seconds. Garnish with mint sprig and a pineapple slice.
Refreshing cocktail for a brunch with floral and sparkling refreshment. Sometimes called the St. Germain cocktail.
Pour liqueur and champagne over ice into a collins glass. Top with soda water and give a stir. Garnish with a lemon twist.
Dating back to World War I this cocktail is named after the Canon de 75 modèle 1897, a fast-firing French artillery piece famous for its punch. First appeared in Harry’s ABC of Mixing Cocktails published in 1925.
Add base ingredients to shaker with ice, shake 8-10 seconds, hard and fast. Double strain into chilled flute or coupe and top with the sparkling wine. Express lemon twist and drop into glass.
A more aperitif adjacent take on a mimosa.
Add grapefruit juice and simple syrup to a chilled flute or coupe glass, top gently with Prosecco. Give one gentle stir. Garnish with an expression of grapefruit peel or a small grapefruit wedge.
A brunch favorite!
Everything should be chilled. Add orange juice to the flute or coupe and top gently with Prosecco. Give one gentle stir.
A modern classic, the Old Cuban was created by Audrey Saunders at the Pegu Club in New York. Defining drink of the early craft-cocktail revival of the late 90s and early 2000s.
Shake rum, lime, syrup, spearmint, and bitters with ice for 10-12 seconds with medium aggression to chill the drink and lightly bruise the mint without making it bitter by shredding. Double strain into chilled coupe glass and top with Sparkling Wine about 1.5 - 2 oz. Garnish with a mint leaf.
Associated with the Seelbach Hotel and allegedly created back in 1912 at the hotel’s Oakroom. However, no pre-prohibition recipe exists and the drink does not appear in manuals and books of the era. It is likely a modern invention aligned to modern cocktail revival tastes of the 1990s.
Add base ingredients to a mixing glass with ice and stir for 15-18 seconds, avoiding heavy dilution. Strain into a flute or coupe, top gently with the sparkling wine and express an orange peel over the drink.
A tasty Mexican twist on a classic French 75.
Add base ingredients to shaker with ice, shake 8-10 seconds, hard and fast. Double strain into chilled flute or coupe and top with the sparkling wine. Express lemon twist and drop into glass.