Aperol

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want.

This delightfully floral and fruity cocktail is made with rhum agricole, elderflower liqueur, Aperol, and lime.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

This equal parts mezcal drink is beloved by everyone who tastes it.

Delicately apricotty, this easy spritz can be made with or without Aperol.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple.

Tart, bitter orange kisses roasted agave.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT.

This Aperol Margarita is a great union of two amazing places: Italy and Mexico.

We love a fun twist on a classic cocktail—this Negroni riff is mellowed by an extra splash of gin and punched up with herbaceous Punt e Mes in place of the standard sweet vermouth.

This riff on a classic tiki cocktail uses a rich simple syrup to add sweetness without watering things down.

Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

The delicate orange flavor of Aperol melds well with bitter lemon soda in this crisp cocktail.

Relax into Friday night with a honey-sweetened gin, Aperol, and Champagne cocktail.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor