A Spritz Divided
Where do the drinking traditions of France and Italy converge and diverge? David Lebovitz and Brad Thomas Parsons talk amer and amaro, apéro and aperitivo.
- story: Brad Thomas Parsons
- photos: Ed Anderson
Partner Content
Modern Aperitivo Cocktails Beyond the Spritz
Ten bartenders share their lightly bitter, low-ABV takes on the style made with L’Aperitivo Nonino Botanical Drink.
- story: Punch Staff
- photos: Lizzie Munro
Partner Content
Quando e Dove
Lauren Corriveau’s modern spritz calls on L’Aperitivo Nonino and fino sherry.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Higher Value
Max Green’s refined L’Aperitivo Nonino and green tea-infused highball.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
The Seamstress
Abigail Gullo’s Armagnac-based cocktail gets a lift from sparkling wine and bright L’Aperitivo Nonino.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Winter in Miami
Valentino Longo’s tropical highball features spiced banana syrup, coffee and a backbone of bright L’Aperitivo Nonino.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
The Chill of the Night
Kristina Magro channels the changing seasons in her spiced, tequila sour.
- story: Allison Hamlin
- photo: Lizzie Munro
Partner Content
L’Aperitivo Caffè
Julia Momose updates the aperitivo template with barley shochu and L’Aperitivo Nonino.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Nakatomi Plaza
Dan Sabo’s whiskey highball is kicked up with chamomile–pink peppercorn syrup.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Cornucopia
Inspired by the Pimm’s Cup, Alex Negranza’s pre-dinner cooler calls on autumnal flavors.
- story: Punch Staff
- photo: Lizzie Munro
