Between frothy aperitivo sours and Manolito’s modern, blended take on the Chartreuse-based Swampwater, our most popular cocktails of the month were those built for al fresco drinking. While these prove easy to drink, other cocktails from the month were even easier to make (see: the three-ingredient Little Italy). Effortless in more ways than one, here are the drinks you deemed the best this April.
Misi’s Negroni Sour
A staple of Brooklyn’s Misi, this recipe turns the aperitivo icon into a fluffy sour thanks to a hit of both orange and lemon juices as well as an egg white for the requisite froth. Central to the drink’s makeup is a house red bitter blend that adds layered complexity beyond what a single expression could provide.Read More →
The most minimalist entry to the aperitivo canon, the two-ingredient Milano-Torino, or “Mi-To” as it’s affectionately known, is also one of the most flexible templates. Typically comprising equal parts Campari and sweet vermouth, the drink shines when personalized as Dan Sabo demonstrates here with a base of Campari and dry vermouth, which gets the sour treatment courtesy of both grapefruit and lime juice and an egg white for a frothy finish.Read More →
The Manolito team saw an opportunity in the Swampwater to improve on the original by using fresh ingredients and making significant tweaks to the spec. The ratio of Chartreuse to pineapple juice is flipped, basil is added, and the whole thing gets blended and garnished with mint. The rum float is optional, but strongly advised.Read More →
White Negroni Sour
A three-ingredient variation of the Manhattan with an extra Italian kick courtesy of the artichoke-based amaro, Cynar. Audrey Saunders’ 2005 modern classic is a nod to the Little Italy neighborhood bordering the home of her influential bar Pegu Club, as well as a tribute to the combination of Italian and American ingredients in the glass.Read More →