Build

30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso
Soda water, to top

Method

Build in a tall glass over ice. Add Campari and vermouth, top with soda. Stir gently. Garnish with an orange slice. The original aperitivo.

Build

45 ml bourbon or rye
30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso

Method

Stir all ingredients with ice for 25 seconds. Strain into a chilled coupe or rocks glass over ice. Garnish with an orange peel or brandied cherry.

Build

45 ml Bas-Armagnac
30 ml Sweet vermouth
30 ml Italian bitter (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. The armagnac brings dried-fruit warmth to a drink usually built on rye or bourbon.

Build

50 ml Cachaça (white or lightly aged)
25 ml Sweet vermouth (or amaro for the bittersweet variant)
Garnish: orange peel

Method

Stir cachaça and vermouth (or amaro) with ice for 20 seconds. Strain into a small chilled rocks glass — neat or over a single large ice cube. Express an orange peel over the surface. Literal translation: 'rooster's tail'. The classic Brazilian aperitif.

Build

30 ml Armagnac 4 ans biologic
30 ml Campari
30 ml red vermouth

Method

Fill the glass with ice. Pour in 30 ml of Armagnac. Add 30 ml of Campari and 30 ml of vermouth. Top with ice and stir with a bar spoon. Garnish with a grapefruit zest.

Build

60 ml Campari (or Dolin Bitter)
30 ml Grande Absente
85 ml sparkling wine
1 citrus slice
Soda

Method

Build over ice in a wine glass. Top with sparkling wine and a splash of soda. Garnish with a citrus slice.

Build

30 ml Noix de la Saint Jean
30 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

Build

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml sweet Vermouth

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

Build

30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml Elisir

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

Build

50 ml Campari (or Dolin Bitter)
25 ml Farigoule de Forcalquier
20 ml grapefruit juice
Garnish with a raspberry

Method

Stir with ice. Strain over a large cube. Garnish with a raspberry.

Build

45 ml bourbon
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)

Method

Stir with ice. Strain into a coupe. Garnish with a cherry.

Build

30 ml Gin XII Café
30 ml Campari (or Dolin Bitter)
30 ml Noix de la Saint Jean

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

Build

45 ml RinQuinQuin
45 ml Campari (or Dolin Bitter)
75 ml soda water

Method

Build over ice in a tumbler. Top with soda water. Garnish with an orange slice.

Build

40 ml RinQuinQuin
30 ml Gin XII
20 ml Campari (or Dolin Bitter)

Method

Stir all ingredients with ice. Strain over a large cube in a rocks glass. Garnish with an orange twist.

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml Gin XII

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

Build

22 ml gin
22 ml rye whiskey
22 ml Amaro Meletti
22 ml Bonal Gentiane-Quina
1 dash Bittermens Tiki bitters

Method

Stir with ice. Strain into a chilled coupe. Garnish with an orange peel.

Build

30 ml Gin XII
30 ml Noix de la St Jean
30 ml Campari (or Dolin Bitter)

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

Build

50 ml Dolin Bitter
Premium tonic water to top (about 120 ml)
Garnish: large grapefruit wedge

Method

Fill a balloon glass with ice. Add the Dolin Bitter. Top with chilled premium tonic water; stir once, gently. Squeeze and drop a large grapefruit wedge into the glass. Drier and far more bitter than a G&T — the Chambéry alternative to Italian bitters.

Build

45 ml Rye whisky
15 ml Dolin Bitter
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry, orange peel

Method

Stir rye, Dolin Bitter, sweet vermouth and bitters in a mixing glass with ice for 25-30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry and an expressed orange peel. The Dolin Bitter brings a bitter-orange spine to the rye — closer to a Red Hook than a straight Manhattan.