Sanguinello Spritz
This wintry adaptation keeps things bitter, bubbly and low-alcohol with fortified wine, homemade vanilla syrup, blood orange juice and, of course, prosecco.
Bitter Handshake
Bartender Andrew Bohrer developed this after-dinner Fernet old-fashioned digestif of sorts, with an ingenious rye whiskey syrup subbing in for the standard simple syrup.
Blood Orange Reduction
This jewel-colored winter citrus reduction is one part of the Bitter Handshake, a cocktail by Andrew Bohrer from Brad Thomas Parsons' book, Bitters.
