TABLE OF CONTENTS
Best Italian Cocktail Types
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Bombardino is the ultimate Italian winter cocktail made with a combination of brandy, VOV egg liqueur, whipped cream, and cinnamon. In order to prepare it, brandy and warm egg liqueur should be poured into a glass mug, and the combination is then generously topped with whipped cream and a sprinkling of cinnamon.
It is believed that the drink is named Bombardino after the fact that one of the first people to try it exclaimed that "it’s like a bomb" after noting its high alcohol content and hot temperature. Although the cocktail originated in Livigno, nowadays it is a staple of numerous Italian ski resorts.
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Sbagliato is a variation on the classic Negroni cocktail originating from Milan. It's made with a combination of sweet vermouth, Campari, and prosecco or any dry sparkling wine. The ingredients are poured into an ice-filled glass, then gently stirred, and the drink is often garnished with an orange peel.
The name sbagliato means mistake, and the cocktail created in the 1980s by Mirko Stocchetti at Bar Basso. He wanted to make a Negroni, but mistakenly used a bottle of spumante instead of gin, and Negroni sbagliato was created.
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Despite its name, Americano is an Italian cocktail made with a splash of club soda and equal parts Campari and sweet red vermouth. Campari and vermouth are poured over ice in a glass, and the whole thing is topped with soda water, then garnished with a lemon twist or an orange slice.
It is believed that the first Americano was served at Gaspare Campari’s bar in the 1860s in Milan. Originally, it was named Milano-Torino, referring to the fact that its key ingredients are from Milan (Campari) and Torino (sweet vermouth).
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Negroni is a cocktail made with equal parts gin, sweet vermouth, and Campari. Although its origin is unclear, it is believed that this cocktail was invented in Florence in 1919 by Count Camillo Negroni, who wanted to improve his favorite drink - the Americano - by replacing soda with gin.
The cocktail was so popular that the Count started to produce its ready-made version in a distillery. Due to its bitterness, Negroni is considered an apéritif, and it is typically served on the rocks in an old-fashioned glass with an orange wheel garnish.
VARIATIONS OF Negroni
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Campari Soda or Campari Seltz, as it is known in Italy, is a simple and refreshing combination of Campari and soda water that is mostly enjoyed as an aperitif. The ratio is usually 1 part Campari to 3 parts soda. To prepare it, Campari is added first and is then topped with soda—the drink should have a frothy top.
This traditional spritz is usually served in a stemmed or an old-fashioned glass, and it can be garnished with an orange slice. The drink was invented in 1915 by Davide Campari at his Camparino bar in Milan. The combination became a signature drink at the bar, and it soon caught on elsewhere.
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Calimero is an Italian coffee-based beverage that consists of a warm egg liqueur that is topped with an espresso shot and a generous dollop of whipped cream. The drink is a spin on Bombardino—a classic Italian cocktail that is enjoyed as an après-ski drink.
Calimero is typically served in glass mugs, and whipped cream is usually dusted with cocoa. Variations may include various types of brandy.
Milano Torino is a classic aperitif cocktail that combines sweet vermouth and Campari. To make the cocktail, equal amounts of both drinks are poured into an old-fashioned glass. The drink is completed with ice and comes garnished with half of an orange slice.
This drink was first served in Campari’s Milan bar, sometimes in the 1860s. The name refers to the birthplace of the main ingredients, Vermouth from Turin and Campari from Milan. It is often shortened as Mi-To. Milano Torino is often called a predecessor to Negroni and Americano.
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Sgroppino is an Italian cocktail that originated in Veneto. In its simplest form, the cocktail is a refreshing mix of lemon sorbet or lemon gelato, vodka, and Prosecco. It is traditionally served in a flute glass. Its origin dates to the 16th century, when a similar drink was enjoyed by the aristocracy.
It was mainly served between meals as a refreshing palate cleanser. Contemporary variations come in different flavors, such as strawberry, grapefruit, mandarin, or coffee. Some also include limoncello or grenadine. Sgroppino is nowadays mostly enjoyed as an after-dinner drink.
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Angelo Azzurro, translated as a blue angel, is an Italian cocktail that combines gin, triple sec (Cointreau), and blue curaçao. The cocktail is made by pouring all the ingredients into a shaker filled with ice. The mix is shaken and then strained into a martini glass and garnished with a lemon twist.
Lemon juice is sometimes also included. The cocktail is typically garnished with a lime or lemon twist. The origin of Angelo Azzurro is not entirely clear, but its invention is mainly associated with Giovanni Pepè. The cocktail was first introduced in Rome sometime in the 1980s, but it became incredibly popular in the 1990s.
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Vermuttino is a simple mix of soda water and Italian vermouth. Just like vermouth, this cocktail is closely connected to Torino. When vermouth was popularized, combining soda water and vermouth was simply how this aromatized wine was enjoyed.
Often dubbed as the original Italian aperitif, vermuttino was traditionally served in a small glass. Vermouth was added first and was then topped up with soda. As the popularity of vermouth started to dwindle, the cocktail slowly disappeared from Italian bars.
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