Bitter and aperitivo

Bitter cocktails put amari, aperitivo liqueurs and aromatic bitters at the centre of the glass. The Negroni, the Americano, the Boulevardier, the Jungle Bird and the Aperol Spritz all live on this page. Here you find recipes that balance bitterness with sweetness, citrus and dilution, plus guidance on the main bitter bottles, so you can see why a little bitterness makes a drink more interesting and better suited to food.

10 cocktails

What bitter drinks have in common

These cocktails are built around ingredients made with bitter herbs, roots and peels: Campari, Aperol, Italian amari, Cynar, Fernet and aromatic bitters such as Angostura. Bitterness is never alone. It is balanced with sweetness from vermouth or liqueur, with citrus, or with dilution from ice and soda. Done well, the drink tastes layered and dry rather than harsh.

Key bottles

Typical ratios

The Negroni uses equal parts gin, Campari and sweet vermouth, usually 30 ml each, stirred and served over ice. Swap gin for bourbon and you get the Boulevardier, often made with a little more whiskey. The Americano replaces gin with soda water for a lighter aperitif.

Tips

Stir bitter short drinks with plenty of ice, as dilution tames the bitterness. Express an orange peel over the glass for aroma. If a drink tastes too bitter for you, adjust the sweet element slightly before you reduce the bitter one, which keeps the character intact. These drinks work well before a meal, served in small portions.