Easy to make and refreshingly bitter, the Negroni is said to have been invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century.
While at Bar Casoni in Florence, he demanded that the bartender strengthen his favorite cocktail, the Americano, by replacing the usual soda water with gin.

Spirit, citrus and sugar, the original big three, combine to form the classic sour, one of the oldest types of cocktails.
It’s unknown exactly when the cocktail was conceived but its history stretches back to the Lincoln administration, and the first printed recipe appeared circa 1862 in the famed “Jerry Thomas Bartenders Guide.”

Walk through an Italian town during the late-afternoon and you’ll find groups of people enjoying Aperol Spritzes.
Aperol traces its roots back to Padua, Italy in 1919.
Its bittersweet flavor, aromatic botanicals and easygoing alcohol content made it the perfect choice for pre-dinner sipping.

Aside from being delicious, the best thing about the Kir Royale might be how easy it is.
The scant half ounce of crème de cassis permeates the Champagne, resulting in a gorgeous cocktail with a hint of berry sweetness.

The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venezia.
In fact, inspired by the region’s fragrant white peaches and world-famous sparkling wine, the barman invented the Bellini.

A variation of the Bellini cocktail, Rossini is based on the same preparation,but with the strawberrys instead of the peach.

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