The pretty aperitif steps into the limelight by bringing a modern Italian vibe to any drink, adding colour, attitude, and effortless mixability to whatever you’re pouring. Its fruity profile also makes it a dream base for Sarti Rosa cocktails that lean into the rising appeal of the UK’s aperitivo moment.

In this article, we’ll walk through what makes this liqueur fun to use, how it tastes, and the easy, good-looking Sarti drink recipes you can shake up at home.

What is Sarti Rosa?

Sarti Rosa is unmistakable with its bright pink glow, citrussy taste, and a personality made for easy, good-looking drinks. Crafted by Casa Luigi Sarti & Figli, the Bologna distillery founded in 1885 and known for its inventive spirit, Sarti Rosa has a modern edge while staying true to the classic Italian aperitif tradition.

At its heart, Sarti Rosa is all about simple mixing and lively flavour. Think spritzes, long drinks, highballs, or light pre-dinner serves when you want something a little different. It slips naturally into aperitivo hour, adding a splash of colour and lift to these early-evening gatherings, while setting the tone for the night ahead.

What does Sarti Rosa taste like?

Sarti Rosa hits the glass with the kind of brightness you expect from an Italian aperitif liqueur, but with a softer, fruitier twist that sets it apart. The first thing you notice is the citrus. That Sicilian blood orange note lands with a lively pop, giving the drink a vivid, sunny feel right from the start.

As you sip, the tropical side steps in. Mango and passion fruit bring a smooth, juicy warmth that rounds out the citrus lift. It feels playful without tipping into sweets territory, which makes it easy to mix into just about anything.

A balanced sweetness runs through it, paired with a subtle touch of sourness keeping every sip balanced. On the nose, you get the same fruity brightness, almost like walking past a market stall piled high with citrus and tropical fruit.

Sarti Rosa feels immediately fun, instantly social, and very easy to love.

How to serve Sarti Rosa

If you’re wondering how to use Sarti Rosa at home, think vibrant and versatile. This aperitif liqueur was made for easy mixing, so you don’t need fancy tools or pro-level skills to create cocktails that look incredible.

Start with the basics. Soda water, tonic water, and sparkling wine are all perfect partners because they lift the citrus and tropical notes without stealing the spotlight. If you like a little extra zip, fresh grapefruit or lemon juice blends beautifully with its bright fruit profile. A quick spritz build is usually all it takes to create a drink that feels ready for golden hour.

For glassware, anything tall and chilled works. Highball glasses, stemmed wine glasses, even a cute vintage tumbler if you want to create a moment. Load it with plenty of ice to keep those fruity notes lively.

Garnishes help the colour pop. Try an orange slice, a raspberry or two, a grapefruit twist, or a sprig of mint for a little extra flair.

As for when to pour it, Sarti Rosa fits in almost anywhere. Brunch with friends, aperitivo hour on the patio, a summer gathering, or those easy weekend hangs where you want something bright and fun without overthinking it. It’s low effort in the best way, and hard to get wrong — exactly why it deserves a permanent spot in your home bar.

Also see: How to Make Aperitivo Cocktails Like an Italian

6 Easy Sarti cocktails to try

1. Sarti Spritz

The Sarti Rosa Spritz brings extra sparkle to aperitivo hour with classic spritz energy but even more personality. Juicy blood orange, tropical mango, and passion fruit hit first, then a citrussy zing keeps things crisp and fun. It’s light, bubbly, and social — designed for golden hour hangs, rooftop catch-ups, or whenever you’re in the mood to for something a little different.

Learn more: Spritz Cocktails: Recipes & Tips

2. Sarti & Soda

Light, bright, and an easy sipper, this is one of the most irresistible pink aperitivo cocktails around. Sarti Rosa’s citrussy, floral notes shine with club soda, giving you a crisp, clean serve perfect for sunny afternoons, casual get-togethers, or your first drink of the night.

Ingredients

• 60 ml Sarti Rosa
• 120 ml Soda water
• Orange slice, for garnish

Method

1. Fill a tall glass with ice
2. Pour in the Sarti Rosa
3. Top with soda water
4. Stir gently
5. Garnish with an orange slice
6. Serve

3. Sarti Grapefruit Cooler

Fresh, citrus-driven with a zesty kick, this long drink lets the Sarti Rosa flavour shine through its grapefruit brightness. The sour-sweet profile of Sarti Rosa pairs beautifully with tart grapefruit, making it ideal for warm-weather gatherings, brunches, or anytime you want a vivid, aromatic cooler.

Ingredients

• 60 ml Sarti Rosa
• 90 ml Fresh grapefruit juice
• 30 ml Fresh lime juice
• 15 ml Sugar syrup
• Soda water, to top
• Grapefruit slice, for garnish

Method

1. Add Sarti Rosa, grapefruit juice, lime juice, and sugar syrup to a shaker with ice
2. Shake until well chilled
3. Strain into a tall glass over fresh ice
4. Top with soda water
5. Garnish with grapefruit
6. Serve

4. Sarti Berry Smash

This fruity, vibrant Sarti cocktail recipe shows off how beautifully the liqueur blends with fresh summer berries, adding its signature citrus lift to every sip. It’s the kind of easy, colourful drink that instantly brightens a warm afternoon, making it perfect for weekend hangs, sundowners, or any laid-back summertime occasion.

Ingredients

• 60 ml Sarti Rosa
• 20 ml Sugar syrup
• 15 ml Fresh lemon juice
• 4–5 Fresh berries (raspberries, blackberries, or strawberries)
• Soda water
• Fresh berries, for garnish

Method

1. Add the fresh berries and sugar syrup to a shaker and muddle gently
2. Pour in Sarti Rosa and fresh lemon juice
3. Add ice and shake until well chilled
4. Strain into a glass filled with fresh ice
5. Top with soda water
6. Garnish with fresh berries
7. Serve

5. Sarti Pink Sour

This silky pink sour combines soft citrus and a hint of sweetness into one beautifully balanced sip. Sarti Rosa adds its signature depth, giving the cocktail a rich, rounded backbone without overpowering the bright sour notes. It’s the perfect pink aperitivo drink for date nights, dinner parties, or any moment that calls for something polished.

Ingredients

• 60 ml Sarti Rosa
• 20 ml Fresh lemon juice
• 15 ml Sugar syrup
• 1 Egg white
• Lemon peel, for garnish (optional)

Method

1. Add all ingredients to a shaker and dry shake for 10 seconds
2. Add ice and shake until well chilled
3. Strain it into a chilled coupe glass
4. Garnish with lemon peel if desired
5. Serve

6. Sarti Lemon Spritz

Bright, zesty, and lightly bitter, this spritz leans into Sarti Rosa’s floral citrus character and lifts it with a crisp bitter-lemon mixer. It’s an effortless serve, perfect for sunny lunches, relaxed aperitivo hours, or any moment that matches well with chilled aperitivo cocktails.

Ingredients

• 60 ml Sarti Rosa
• 90 ml Bitter lemon
• 60 ml Sparkling wine
• Lemon wheel, for garnish

Method

1. Add ice to a wine glass
2. Pour in the Sarti Rosa
3. Top with bitter lemon mixer and sparkling wine
4. Stir gently
5. Garnish with a lemon wheel
6. Serve

Perfect garnishes for Sarti Rosa cocktails

Sarti Rosa’s gorgeous pink color invites you to play with bright, bold touches that make every drink instantly photo-ready. Think of garnishes as tiny upgrades that bring extra personality to the glass.

Fresh citrus slices are a go-to. Orange or grapefruit adds a juicy pop that matches the liqueur’s citrus lift. If you want something cute and colourful, raspberries or sliced strawberries bring a soft sweetness that pairs beautifully with the tropical notes.

For a little drama, edible flowers look incredible against that pink backdrop. Mint or basil sprigs bring a fresh, aromatic edge that leans into the aperitivo mood. And if you’re into texture, dehydrated citrus wheels give your cocktails that saved-to-Pinterest look.

So mix and match to suit your mood and the moment. Every garnish brings its own spark, and Sarti Rosa pulls it all together with style.

When should you serve Sarti Rosa cocktails?

Sarti Rosa is one of those mixers that fits into your hosting plans with zero fuss. It brings colour and energy that instantly elevates a get-together, whether you’re going all-out with a full spread or just setting the vibe for a laid-back hang.

So when should you serve it? Aperitivo hour is Sarti Rosa’s natural habitat — picture the sun setting, friends pulling up, and those first easy pours setting the tone. Brunch is also a perfect match with light, bright mixes that feel effortless. And summer afternoons? A given. Add plenty of ice and a splash of bubbles. Al fresco hangs and garden parties feel just right with a pink drink in hand.

As the day winds down, Sarti Rosa also shines as a light, pre-dinner opener. Girls’ night? Definitely. Sarti Rosa turns up looking cute every time. Wherever the vibe is social, colourful, or a little celebratory, this drink steps in and makes it feel easy.

Ready to live la dolce vita? Try one of these Sarti mixer ideas, amore! Visit the Sarti Rosa site to stock up on aperitivo essentials and discover more spritz recipes here. In the meantime, remember to sign up for our delicious newsletter to stay in the mix.

The truth? Bourbon is America’s super-friendly native spirit. It’s versatile too ― smooth, sweet-leaning, and warming. You can drink it neat or on the rocks, with a mixer or in classic cocktails when you’re with the crew. The more you know about how it’s made and how to taste it, the more confident you’ll feel enjoying it at home or when you spot it behind the bar. Let’s get into it, shall we?

What is bourbon?

If you’ve ever wondered where bourbon sits in the bourbon vs whisky conversation, here’s the quick breakdown. If whisky is the family, bourbon is the Kentucky-born cousin that got famous stateside. To be legally called bourbon, the spirit must:

• Be made in the United States
• Have a mash bill of at least 51% corn
• Be aged in new charred oak barrels
• Be bottled at 40% ABV or higher
• Contain zero additives

All this adds up to bourbon’s signature flavour: caramel sweetness from the corn, vanilla from the charred oak, plus hints of nuts, fruit, or spice depending on the recipe.

While people associate bourbon strongly with Kentucky, it can be produced anywhere in the US. That said, Kentucky brands do stand tall, and Wild Turkey Bourbon is a great example of a classic Kentucky style that balances sweetness and spice beautifully. It’s a great bourbon for beginners because it works neat or stirred into cocktails.

Compared to Scotch, which is often smoky with malted barley notes, bourbon leans sweeter and fuller in flavour. And while Irish whiskey tends to be lighter and triple distilled, bourbon brings more warmth and body to the glass. That’s what makes it such a crowd-pleaser for anyone exploring something new in the whisky world.

Also see: Scotch vs Bourbon: A Complete Guide

How to taste bourbon like an expert

You don’t need a fedora, cigar, or dusty bookshelf to appreciate bourbon properly. You just need curiosity and a glass. Here’s how to taste bourbon in four easy steps (consider this your go-to bourbon drinking guide):

1. Look. Hold the glass up and check out the colour. Deep amber usually means longer ageing and more oak influence. You can also tilt the glass and watch how slowly the whisky slides back down — the ‘legs’ can hint at texture or richness.
2. Smell. Give your glass a slow swirl and take a gentle sniff. You might pick up vanilla, caramel, toasted oak, cinnamon, honey, or baking spices. Just breathe it in and see what jumps out.
3. Sip. Take a small sip, let it coat your mouth, and wait for the flavour to unfold. It usually starts sweet, then turns spicy with subtle smoke or nuttiness hanging out in the background.
4. Finish. Notice how long the flavour lingers. A ‘long finish’ keeps sending waves of warm goodness down your chest. A shorter finish keeps things light and breezy.

If you’re new to the whole deal, feel free to add a few drops of water. It’s like unlocking a secret level, helping aromas bloom and flavours open up. A tulip glass or Glencairn helps concentrate those aromas, too. Big win for small effort.

Learn more: Rye vs Bourbon Explained

Different ways to drink bourbon

Here’s where you get to choose your adventure. Bourbon is flexible, and your style might change with your mood. But these are the main approaches and when they shine, along with some practical bourbon drinking tips:

Drinking bourbon neat. This is pure bourbon, at room temperature, straight from bottle to glass. Ideal for catching every signal the spirit sends, from mellow vanilla to bold spice, it suits anyone who enjoys slowing down and tuning into the details instead of rushing the moment.

Bourbon on the rocks. Add a cube or two when you want it cooler or slightly softened, letting the ice take the edge off without hiding the flavour. It’s a great fit for people who love bourbon’s personality but prefer a smoother first impression.

With a splash of water. If neat feels like too much heat, a little water relaxes the proof and brings hidden aromas and tasty layers forward. Go this route if you’re curious about flavour exploration and want your bourbon to show off more of its secrets.

In cocktails. Perfect for beginners or for nights when you want low effort and high payoff, with bourbon blending beautifully with citrus, bitters, honey, ginger, and more. This option is for the social drinkers, the flavour-seekers, and anyone who wants bourbon to feel playful and fun without demanding total focus.

Good news! There’s no wrong way …

Seriously. Don’t let whisky snobs tell you the ‘correct’ way to drink bourbon. You call the shots. If you want it with ginger ale, go for it. If you want to sip it alongside some stellar pizza, iconic. This spirit was literally created for good times.

In short, when it comes to bourbon etiquette, the big flex is to feel proud of your choices. If you like it, that’s the right pick. Bourbon doesn’t judge, bestie.

Get crafty: Smoked Bourbon Cocktails for Beginners and Pros

Classic bourbon cocktails to try

One of the coolest ways to explore bourbon cocktails is to try the legendary clinkers that helped bourbon take to the throne in the drinks world. Each of these classics brings a different mood and tasting them side by side lets you experience how bourbon shifts and shines depending on the company it keeps.

1. Old Fashioned

The Old Fashioned ushers bourbon into the spotlight, where its warm vanilla, caramel, and barrel-spice notes step forward with confidence. A touch of sugar smooths the edges while bitters add a subtle herbal twist that keeps things interesting. It’s perfect for slow evenings when you want to appreciate every part of the bourbon’s character and feel like the star of your own movie. Also see the Añejo Old Fashioned if you’re feeling inventive!

Find your fav: Types of Old Fashioned Cocktails: Recipes & Variations

2. Whisky Sour

This drink showcases bourbon’s flirty side, with bright citrus playing against the spirit’s natural sweetness. Lemon brings a lively zing that wakes up the flavours, while a little sweetness keeps things balanced and approachable. It’s basically sunshine in a glass, ready for fun evenings, big laughs, and singing along to your favourite playlist.

Cheers, dears! Intriguing Variations on the Classic Whisky Sour

3. Mint Julep

The Mint Julep is a cool, breezy Southern classic, where fresh mint lifts the deeper notes of bourbon into something light and celebratory. Crushed ice chills the sip so it glides in smooth and calm. The mint aroma hits first, then the bourbon rolls through with soft caramel sweetness and gentle spice. It’s the kind of drink made for patio moments, wide-brim hats, and long summer afternoons with your best people.

4. Manhattan

A Manhattan leans into the polished side of bourbon, with rich sweetness from the vermouth wrapping around its oak and caramel tones. It starts luxurious, almost velvety, with cherry and spice peeking out as you sip. The finish is confident, warming, and a little mysterious, like a secret you’re still thinking about when the glass is empty. This one’s for your dress-up nights but still fits if you’re just turning down the lights at home and vibing.

5. Hot Toddy

The Hot Toddy is the comfort drink your cosy evenings have been waiting for. Warm spices swirl with honeyed bourbon, making every sip feel like a hug from the inside out. The heat unlocks deeper aromas that hit just right when the weather turns chilly. It’s ideal for fireside hangs, winter movie marathons, or anytime you want something soothing to take the edge off the day.

How to choose the right bourbon

When you’re staring at a wall of bottles, here’s how to find your perfect match without overthinking it.

• Smooth & sweet: Look for wheated bourbons. They taste softer, rounder, and dessert-like.
• Spicy & bold: High-rye bourbons bring more spice and lift.
• Rich & complex: Single barrel or small batch bourbons give you deeper layers to explore.

INSIDER TIP: Another thing about ‘proof’ — higher doesn’t always mean better. It just means more concentrated flavour and a little more heat. Try a few different strengths and see what feels right. A bourbon that’s perfect for sipping but just as good for mixing? Wild Turkey’s all about balance, versatility, and effortless approachability.

In the end, learning how to drink bourbon is about having fun and finding what tastes like a win in your glass. Ready to explore some more? Browse our wide array of bourbon cocktails, stock up on the Wild Turkey website, or on Amazon, and sign up for our newsletter to stay in the mix with the latest home-bar inspo and whisky wisdom.

The good news is that this isn’t a contest, as such; it’s a celebration of two Italian legends that play different notes in the same melody. In this Campari and Aperol comparison, we’ll explore what makes each one shine, from colour and flavour to history and cocktail magic.

The Campari and Aperol difference (a tale of two Italian aperitifs)

Long before they showed up on trendy bar menus around the world, these Italian aperitifs were born out of pure creative spirit. Campari came first, created in 1860 by Gaspare Campari in the town of Novara. Its bold scarlet hue and unmistakable bitterness made it a favourite among locals who liked their drinks confident and complex.

Almost six decades later, in 1919, Luigi and Silvio Barbieri unveiled Aperol in Padua after seven years of experimentation. Their secret recipe (unchanged for more than a century!) bottled the easy-going charm of the Veneto region.

Both quickly became symbols of aperitivo culture, the Italian ritual of winding down before dinner with friends, snacks, and a light drink to ‘open the appetite’. One embodies bold sophistication; the other, bright conviviality. Together, they tell the story of how Italians mastered the art of social sipping.

Learn more: What is Aperitivo Hour? Revel in the Discovery of Italy’s Happy Hour

Ingredients and production

While their recipes remain closely guarded, we do know a few secrets. Campari and Aperol are both bitter liqueurs, crafted from infusions of herbs, roots, and citrus.

Campari ingredients are famously mysterious, but fans recognise its signature blend of orange, herbs, and wood that gives every sip a deep, velvety bitterness. Its process creates that unmistakable Campari Red clarity, which is delicious and striking before you even taste it.

Aperol ingredients, on the other hand, lean lighter. It’s made much like Campari but with gentian root, cinchona, and bright citrus oils that highlight notes of orange zest and a touch of vanilla. The result is a drink that’s less bitter, a little sweeter, and unmistakably sunny.

Campari vs Aperol alcohol content? Well, where Campari hits around 25 per cent ABV, Aperol sits closer to 11 per cent ― a perfect fit for daytime sipping. Both share Italian craftsmanship and a bittersweet soul, yet each brings its own personality to the glass.

Cin Cin! 14 Classic Italian Cocktails You Need to Try

Flavour, colour & aroma

If these two spirits were colours on an artist’s palette, Campari would be a confident red, while Aperol shines in sunset orange. That colour contrast of Campari vs Aperol says a lot about their personalities.

The Aperol vs Campari taste is similarly same-same, but different. Campari is all about intensity. Its bitterness unfolds in layers: first bright orange, then herbal depth, finishing with a smooth, woody aftertaste. The aroma is complex, with floral and citrus notes that rise before the first sip.

Aperol is the softer counterpart. It’s still bittersweet, but more citrus-forward, with hints of rhubarb and vanilla. It’s less about punch and more about balance, leaving a delicate sweetness on the tongue.

And when you compare their strength, the Campari vs Aperol alcohol content tells another story: Campari’s ABV makes it bold and assertive, while Aperol’s lighter ABV keeps things easy-going. Both invite you to slow down, just in different moods.

How to use Campari and Aperol in cocktails

These aperitifs are the unsung heroes behind some of the world’s best cocktails. Each one has its moment to shine, and when mixed with intention, they bring out the best in everything they touch, from golden hour Spritzes to late-night Negronis.

Aperol moments

Few drinks capture la dolce vita like the Aperol Spritz. A simple trio of Aperol, Prosecco, and soda water served over ice with a slice of orange, it’s the definition of laid-back elegance. Picture it with a plate of green olives, crisp bruschetta, or salty potato crisps on a sunlit terrace. The magic is in its balance: bittersweet, bubbly, and low in alcohol so you can linger over another round without missing a beat.

For something a little more unexpected, the Naked & Famous swaps Prosecco for a punchy blend of mezcal, yellow Chartreuse, Aperol, and lime. It’s smoky, silky, and vibrant all at once, and a favourite of bartenders who love bold contrasts. Try it with something equally punchy on the plate, like roasted almonds, spicy prawns, or a wedge of aged pecorino.

Then there’s the Paper Plane, an instant modern classic. Equal parts Aperol, bourbon, amaro, and lemon juice, it’s the perfect handshake between Italian tradition and American craft cocktail culture. Served up in a coupe glass, it’s tart, bittersweet, and deeply satisfying. Pair it with charcuterie, soft cheeses, or prosciutto-wrapped melon for the full aperitivo effect.

Discover the joys of Aperol

The magic of Aperol lies in its approachability (simplicity in flavour and lower alcohol content). Also, the sweetness is bigger than bitterness, which results in a pleasant mouthfeel. 

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Italian Icons Brand Ambassador

Campari classics

On the other side of the spectrum sits Campari, the backbone of cocktail history. The Negroni (equal parts Campari, gin, and sweet vermouth) is practically a love letter to balance. Its bold bitterness and herbaceous depth make it the go-to choice for anyone who likes their drink with a bit of attitude. It pairs beautifully with aged cheeses, roasted nuts, or a few slices of Italian salami.

The Americano, the lighter, more sparkling predecessor to the Negroni, replaces gin with soda water. It’s crisp, aromatic, and tailor-made for long summer afternoons. Add some marinated olives or thin slices of focaccia, and you’ve got an instant aperitivo spread.

Then there’s the Boulevardier, the winter twin of the Negroni. Here, bourbon steps in for gin, adding warmth and spice to Campari’s bitterness. It’s best served slow, with something hearty like truffle crisps, smoked meats, or dark chocolate.

Lean into the joys of Campari

Campari boasts a richly complex flavour profile, distinguished by its herbaceous and unmistakable bitter notes. The flavour lingers on your palate as you enjoy it, evolving with each sip. What begins with a bold bitterness gradually unfolds into a symphony of delicate floral notes, creating a layered and sophisticated tasting experience that reveals new dimensions with every sip.

Olivia Cerio

Italian Icons Brand Ambassador

Go pro: Negroni Variations: Creative Twists on a Classic

When to choose Campari or Aperol

Wondering if you can substitute Aperol for Campari? Technically, yes, but the experience changes completely. Using Aperol in place of Campari transforms a Negroni into something gentler, more citrussy, and a little sweeter. Think of it like switching from espresso to cappuccino. Same foundation, different mood.

An example is the Campari/Aperol Spritz difference, which is simple but striking. Aperol keeps it light and zesty, perfect for lazy afternoons, while Campari adds bold, complex edge that is tailor-made for sunset sipping. Both belong in your repertoire; it’s just a matter of when the moment calls.

Ultimately, both Aperol and Campari are at their best when shared and paired with laughter, light bites, and the kind of company that makes time slow down. They aren’t just ingredients; they’re experiences in liquid form.

Also see: 16 Spritz Cocktails: Recipes and Tips

Final sip: two icons, one aperitivo spirit

In the end, there’s no choosing sides, and why should there be? Campari and Aperol are two expressions of the same Italian art form: savouring life, one sip at a time. Each tells its own story of craftsmanship, colour, and culture, yet both share that unmistakable spark that turns any moment into an occasion. So next time you raise your glass, think of them not as opposites but as partners in the same timeless ritual that lies at the core of the aperitivo spirit. Salute!

There you have it, the tasty Campari and Aperol comparison in a nutshell. Visit the Campari and Aperol websites to stock up or add them to your cart on the handy Amazon storefront. In the meantime, explore our delicious cocktail recipes and sign up for our newsletter to stay in the mix.

Ready to shake things up? We’ve got 10 stellar recipes for cocktails with maple syrup to level up your drinks to gourmet status, from iconic sips to fresh, inventive pours.   

The sweet secret of maple syrup

Whether you’re stirring a strong sipper or shaking something tall and zesty, maple syrup adds a warm complexity that’s equally perfect for cosy nights and fancy hosting occasions. It’s rich, earthy, and works wonders in natural sweetener cocktails without overpowering other elements.  

Pro tip: The best maple syrup for cocktails is pure, Grade A dark maple syrup that’s rich, velvety, and kissed with deep caramel notes. Feeling crafty? Whip up a homemade cocktail syrup for maple syrup mixology moments by simmering equal parts syrup and water for easy pouring and effortless blending.  

Go pro: The Complete Guide to Sugar Syrups (Make Cocktails Better) 

Maple syrup cocktail favourites

1. Maple Old Fashioned

If you had to choose one bourbon maple syrup cocktail to rule them all, the Maple Old Fashioned would be a good place to start. Follow our classic Old Fashioned recipe with Wild Turkey Bourbon 101, and simply use maple syrup instead of basic sugar syrup to give this classy sipper some interesting depth of flavour. 

2. Maple Brown Derby

If you like the idea of bourbon maple cocktails with a bit of zest in the mix, the Maple Brown Derby is where it’s at. This riff on the classic Derby cocktail subs maple syrup for the original honey syrup, taking it in a subtly different, but equally compelling direction.  

Learn more: 12 Honey Syrup Cocktails that Zing with Sweetness & Flavour 

3. Old Vermont

This gin maple syrup cocktail is a sleeper hit just waiting to burst onto the scene with big fanfare. To make, add 45 ml Bulldog gin, 20 ml orange juice, 15 ml lemon juice, 15 ml maple syrup, and 2 dashes of bitters to a cocktail shaker with ice. Shake until frosty and strain into a chilled coupe glass. Garnish with an orange twist and serve. 

4. Maple White Russian

On the lookout for maple vodka drinks that come to the party with bucketloads of laid-back swagger? Then you’ve got to try this rendition of The Dude-approved White Russian. Start by rimming a serving glass with maple syrup and cinnamon sugar.  

Next, add 60 ml vanilla vodka, 60 ml coffee liqueur, and 30 ml maple syrup to a cocktail shaker with ice. Shake to combine, strain into the prepared serving glass, pour in 60 ml heavy cream, and garnish with a pinch of cinnamon on top before serving. Decadent to the core! 

5. Maple Paloma

An autumn cocktail idea with a little Mexican arriba in the mix? Yes please! Follow our go-to Paloma recipe and simply add a dash of maple syrup to the mix (15 ml should do it). That sweet, earthy twist smooths out the citrus edge and layers in a cosy depth that turns this zesty classic into a seasonal stunner.

Creative maple syrup cocktails

6. Maple Margarita

Love a tequila moment? Then the Maple Margarita’s right up your alley! Start by rimming a serving glass with lime juice and coarse salt. Next, add 60 ml Espolòn Tequila Blanco, 20 ml Grand Marnier, 30 ml maple syrup, and 30 ml lime juice to a cocktail shaker with ice. Shake until frosty and strain into a serving glass over fresh ice. Garnish with a lime wheel. 

TOP TIP: To lower the ABV on this sensational sipper, turn it into a Sparkling Maple Margarita by serving it in a tall glass over ice and adding 12 ml soda water.   

7. Mule’s Hind Leg

Using maple in craft cocktails like the Mule’s Hind Leg is a great way to up your DIY cocktail game at home. To make, add 20 ml Bulldog Gin, 20 ml apple brandy, 20 ml herbal liqueur (e.g., Bénédictine D.O.M), 20 ml apricot brandy, and 10 ml maple syrup to a cocktail shaker with ice. Shake until cold and strain into a chilled serving glass. 

Also see: Apple Pie Cocktail | Apple Pie Moonshine | Spiced Apple Cider 

8. Beretta’s Rattlesnake

For sweetened cocktails with a bit of bite, we suggest the rye-based Beretta’s Rattlesnake. To make, add 50 ml Wild Turkey 101 Rye, 20 ml fresh lemon juice, 15 ml maple syrup, 2 dashes of bitters, and an egg white to a cocktail shaker. Dry shake, then add ice, and shake until frosty. Decant into a chilled serving glass. 

9. Expense Account

This brandy maple syrup cocktail has a long list of ingredients but comes together like a well-composed song. To make, add 15 ml apple brandy, 15 ml Appleton Estate rum, 15 ml dark rum, 15 ml herbal liqueur, 10 ml maple syrup, two dashes of orange bitters, and 2 dashes of absinthe to a cocktail shaker with ice. Stir well and strain into a rocks glass over fresh ice. Garnish with an orange twist to serve. 

10. Drunken Helmsman

Looking for a rum maple syrup cocktail that’s a tad debaucherous, but always epic? Step right up. To make a Drunken Helmsman, add 45 ml Wray & Nephew overproof rum, 15 ml Amaro Averna, 15 ml falernum, 30 ml fresh lime juice, and 15 ml maple syrup to a cocktail shaker with ice. Shake until frosty and strain into a rocks glass over fresh ice. Garnish with an orange twist and a sprig of mint to serve. 

Learn more: Easy & Flavourful Sugar Syrup Variations for Cocktails (Quick & Tasty Recipes) 

Pairing tips for maple syrup

When it comes to using maple syrup in cocktails, we like to lean into partnerships that pop. Bourbon and maple? A soulful duo. Brandy or rum? Smooth and sultry. Gin? Herbaceous magic. This is where maple syrup and spirits become best friends.  

Balance sweetness with citrus or lean into herbal, smoky or spiced profiles for next-level seasonal cocktails. Garnishes seal the deal. Think cinnamon sticks, orange twists or even a brûléed pear slice. Remember, the key is to play with contrast and harmony, so experiment boldly.  

Well, now you know! These 10 maple syrup cocktail recipes should offer plenty of inspiration to get you excited behind the shaker. Remember to sign up for our newsletter to stay in the mix, and visit the Wild Turkey, Bulldog, Appleton Estate, and SKYY websites to stock up on epic bases for your maple-flavoured drinks.    

These three iconic drinks may all hail from East Asia, but each one has its own story, flavour profile, and distinct identity at the bar. From Korean rooftops to Japanese izakayas and everywhere in between, these spirits are making waves in global cocktail culture and they’re sidling their way into home bars, too. 

Whether you’re a home mixologist on the hunt for your next signature pour or just want to know what to sip on sushi night, this guide breaks it all down. Let’s explore how these drinks differ, how they’re traditionally enjoyed, and how they’re being reimagined in bold, modern ways. 

What is soju?

Soju is a clear, smooth, and subtly sweet distilled Korean spirit traditionally made from rice, wheat, or barley. These days, you’ll also find modern versions crafted with sweet potatoes, tapioca, or even quinoa, depending on the distiller. 

Soju typically clocks in at a lower ABV than most spirits (hovering between 12% and 25%) which makes it super chill for longer sipping sessions or casual nights with friends. It’s often compared to vodka thanks to its clean taste and mixability, but it’s got a gentler kick and a more delicate personality. 

Wondering how to drink soju? In Korean drinking culture, it’s often served neat and cold in small glasses, with a deep focus on sharing and ritual. But in recent years, soju has also become the star of some seriously cool cocktails. It pairs beautifully with citrus, herbs, and fruit, and plays nice with mixers like ginger beer, soda water, and even yogurt drinks like Yakult. 

If you’re feeling bold, try pairing soju with Grand Marnier in a zesty Sidecar riff, or shake it up with Crodino for a low-ABV bitter orange twist. Soju’s low-key nature makes it the ultimate team player. 

Read next: Soju Cocktails (Easy Recipes You Can Make at Home) 

What is sake?

Sake isn’t distilled like soju or shochu. It’s brewed, more like beer, using polished rice, water, yeast, and a fermentation starter called koji. The result? A beautiful range of flavours that can be fruity, nutty, floral, or deeply umami, depending on how much the rice has been polished and the fermentation process. 

Sake typically sits at around 12–16% ABV and is served either warm or chilled, depending on the type. Lighter, fruitier styles are usually chilled, while richer, more savoury sakes are warmed up. It’s a staple with sushi and tempura, but there’s a new wave of bartenders giving sake a whole new lease on life. 

Need some sake cocktail ideas? Try a Sake Spritz with Aperol and soda water, or a Saketini made with gin and a cucumber twist. It’s a great base for delicate, low-ABV drinks, especially when you want something a little different from the usual vodka or gin standbys. Sake brings quiet confidence to the party. It’s subtle, layered, and seriously rewarding when given the spotlight. 

Go pro: Asian Cocktail Ingredients to Inspire Your Next Drink 

What is shochu?

While often confused with sake, shochu is actually a distilled spirit, making it more like soju or vodka. But that’s where the similarities end. Shochu is Japan’s most beloved distilled drink, made from a variety of base ingredients, including sweet potatoes (imo), barley (mugi), rice (kome), brown sugar (kokuto), and even buckwheat or shiso leaves.  

Each base gives shochu its own personality. Think earthy, nutty, or mellow, depending on the style. Compared to soju, shochu tends to have a deeper, more complex flavour, and slightly higher ABV, typically around 20–25%. 

This makes it the perfect base for shochu cocktails, especially highballs. A classic combo is shochu with citrus and soda water, or something funkier like yuzu and bitters. Shochu also gets along surprisingly well with amaro or vermouth, turning into deliciously complex cocktails. 

It’s got a low-key kind of swagger that makes it the perfect fit for a Japanese twist on a Whiskey Sour. Shochu + yuzu juice + egg white = pure magic. 

Also see: Shochu Cocktails (Discover Japan’s Best-Kept Secret) 

Soju vs sake vs shochu taste in cocktails

So, which of these spirits deserves a spot on your cocktail cart? Let’s break it down. 

Soju is a dream for fruit-forward and citrusy drinks. It works like vodka, but with a smoother, softer finish. Use it in Mojitos, Cosmos, or highballs with a twist. Add a pop of Grand Marnier, and you’ve got a fusion drink that’s classy but chill. 

Sake leans into the elegant side. It’s ideal in low-ABV cocktails where you want subtlety over strength. Think Sake Spritz with Aperol, Saketinis with Bulldog Gin, or even a Sake Mojito for something herbaceous and light. 

Shochu is your go-to for earthy clinkers and sips with serious structure. It plays well with bitters, herbs, and citrus. For a killer combo, pair shochu, blood orange juice, and a splash of Amaro Averna. Want to impress your guests? Pour a Hanamizaké Martini with shochu, sake, and Cinzano Vermouth Bianco; it’s got that layered, umami-rich profile that always stands out.  

Learn more: Navigating the Rich Tapestry of Korean Drinking Culture 

Which should you try first?

Here’s a quick cheat sheet for when you’re standing in the liquor aisle or browsing online and deciding between soju, shochu, and sake: 

• Soju: A solid starter. It’s mild, mixable, and a great party guest. Perfect for casual nights, fruity cocktails, or Korean BBQ pairings. 

• Sake: Choose this for elegant dinners or when you’re feeling fancy. It pairs deliciously with sushi, ramen, or even grilled seafood. 

• Shochu: Great for low-calorie sipping and drinks with depth. Try it on the rocks, with soda, or in bold, bitter cocktails. 

Still not sure? Let the difference between soju, sake, and shochu come down to ABV and baseline flavour: 

• For something light and smooth = soju 

• For something floral and savoury = sake 

• For something earthy and rich = shochu 

INSIDER TIP: When you’re shopping, check the label for base ingredients and ABV. Want something soft? Look for rice-based soju or kome shochu. Craving something funky? Go for sweet potato shochu or a bold sake with higher rice polish. 

Whether you’re mixing, sipping, or pairing your next meal, understanding the differences between soju vs sake vs shochu unlocks a whole new flavour universe. Go on, pick your pour, and let your next cocktail chapter unfold. In the meantime, remember to sign up for our newsletter, so we can keep you in the mix.  

How brandy is made

From orchard to bottle, brandy captures the soul of fruit. Depending on the region, it’s made from grapes, apples, cherries, or pomace (the leftover skins and seeds from winemaking). This variety is what makes brandy so diverse.  

After fermentation into wine or cider, the liquid is distilled, usually once or twice, to concentrate flavour and boost the ABV. The type of still matters too: pot stills, like those used for cognac, create smoother brandies, while column stills, typical for Armagnac and Calvados, preserve more natural character.  

Finally, brandy is aged in oak barrels. Whether it’s French Limousin oak, local chestnut, or old sherry casks, the wood shapes the flavour, richness, and colour. Some brandies mature for just a few years, others for decades.  

Major types of brandy  

There’s no one-size-fits-all when it comes to brandy. Different countries, and even different corners of the same country, have developed their own unique ways of crafting this spirit. From barrel-aged grape brandies to vibrant fruit-forward styles, these are the standout players in the world of brandy.  

Cognac (France)

Let’s start with the big name: cognac. Made in the Cognac region of France, this brandy is known for its elegance and strict production standards. It’s double-distilled in copper pot stills (known as Charentais stills) and aged in French oak, giving it smooth layers of orchard fruit, soft spice, and hints of vanilla.   

The longer it’s aged, the deeper and silkier the flavours get, with XO expressions reaching rich notes of fig, raisin, and toasted almond. If you’re new to cognac, Courvoisier is a solid place to start. It’s one of the “Big Four” cognac houses, and for good reason.  

What is Cognac? Everything You Need to Know About French Brandy  

Armagnac (France)

This bold, earthy spirit is made in Gascony using a single distillation method in a special still called the alambic armagnacais. That process keeps more of the grape’s natural character, which places Armagnac in rustic, robust contrast to its smoother cousin. Expect flavours like prune, leather, and spice notes that are deep, warm, and full of personality.   

Armagnac vs. Cognac: Key Differences Explained  

American brandy  

American brandy doesn’t follow the same rigid rules as French varieties, which makes it a playground for experimentation. Most are grape-based, but you’ll also find expressions made with apples, pears, cherries, and other fruits.   

Some are aged in new oak barrels previously used for spirits like whiskey. This adds a bolder, toastier edge. Others lean into soft, round fruitiness, ideal for mixing cocktails or for sipping on cooler evenings. California is a major producer, but standout bottles are popping up in spots like Oregon and Texas, too.  

Spanish brandy (Brandy de Jerez)

Produced in the sun-soaked region of Jerez, Brandy de Jerez is all about richness. These brandies are made from wine and aged using a solera system, a traditional method where older and younger brandies are blended across stacked barrels.   

This creates a consistent style and an incredible depth of flavour, with notes of dried fruit, walnut, and warm vanilla in the mix. Brandy de Jerez falls into different brandy categories, including Solera, Solera Reserva, and Solera Gran Reserva, depending on the age of the youngest brandy in the blend.  

Pisco (Peru & Chile)

Pisco is a clear grape brandy loved in both Peru and Chile, and yes, there’s still a heated debate about who made it first. In both countries, it’s produced by distilling fermented grape juice, usually to a high strength. 

Peruvian pisco is distilled only once in copper pot stills and must rest for at least three months in neutral vessels such as glass or stainless steel. This keeps the flavour clean, aromatic, and intensely grape-forward. Chilean pisco, on the other hand, may be distilled more than once, diluted before bottling, and is sometimes lightly aged in wood for added depth. 

Peruvian styles include puro (single grape), acholado (blend), and mosto verde (distilled from partially fermented must), each offering its own expression of this spirited staple. 

Grappa (Italy)  

Grappa is Italy’s answer to pomace brandy. It’s made from what’s left over after winemaking (skins, stems, and seeds) and can be powerful stuff. Young grappa tends to be bold, with sharp fruity or floral notes, while barrel-aged versions mellow out into smoother, nuttier territory. It’s often served as a digestif, especially after a big meal, and has a firm place in Italian culture.  

Fruit brandies

Fruit brandies are made from fruits other than grapes—think apples, cherries, pears, and plums—and they deliver a full spectrum of flavours. Standouts include Calvados, the apple brandy from Normandy that blends orchard fruit with spice and wood from years in oak.   

There’s also kirsch, made from morello cherries and usually bottled clear and unaged. And of course, classic cherry brandy, which tends to be sweeter and richer. These are some of the most playful kinds of brandy, perfect for sipping or mixing.  

Calvados Brandy: The Ultimate Guide to French Apple Brandy  

Pomace brandy

Technically, grappa fits into this section, but it’s not alone in this category. Pomace brandy refers to spirits made from the leftovers of winemaking. In France, it’s called marc. In Spain, orujo. These brandies often have a raw, earthy edge and can range from rustic and punchy to smooth and refined, depending on how they’re made and whether they’re aged.  

South African brandy

South Africa has a long-standing brandy tradition, and has been producing brandies for over 300  years, rivalling some of the best in Europe. The country’s top-tier brandies are typically double-distilled and barrel-aged, much like cognac, but they bring their own sunny twist to the party. Think bright fruit, soft spice, and plenty of depth.   

Other regional varieties

There’s plenty more to sip around the world. Armenian kanyak offers honeyed spice and dried fruit. German and Austrian obstler is light and fruity, often made from apples or pears. The Balkans love rakia, a fiery fruit brandy made from plums or apricots. And in the Netherlands, there’s Dutch brandy (known as vieux) made with neutral spirits and flavourings to mimic the taste of brandy.   

Ageing categories you’ll see on labels

When it comes to brandy, age really does matter. But it’s not always straightforward. Different regions use different terms to describe how long a spirit has matured, and each designation gives you a clue about the flavour and depth you can expect in the glass.  

Here’s an easy overview:  

V.S. (Very Special). This label means the youngest brandy in the blend has been aged for at least two years. In cognac terms, V.S. is typically bright and fruity: think apple, pear, and a little citrus, with a clean, easy-going finish.   

V.S.O.P. (Very Superior Old Pale). With a minimum age of four years, V.S.O.P. brandy takes things up a notch. Expect richer notes of plum, apricot, vanilla, and subtle spices, especially in well-aged cognac and Armagnac.   

X.O. (Extra Old). X.O. means the brandy has been aged for at least ten years. These are the heavy hitters: luxurious, full-bodied spirits with deep, layered flavours like dried fig, raisin, candied orange, baking spice, and toasted oak.  

Some producers go even further with terms like Hors d’Âge (beyond age), which usually means the brandy has been aged far beyond the X.O. minimum. Often, that means 20 years or more. These rare expressions are usually limited releases.  

Solera ageing in Spanish brandy

Spanish Brandy de Jerez does things a little differently. Instead of ageing brandy in batches, it uses a solera system. This method involves gradually blending older and younger brandies through stacked barrels over time.  

You’ll usually see one of three classifications on the label:  

• Solera: the youngest brandy in the blend is at least six months old  

• Solera Reserva: aged for at least one year  

• Solera Gran Reserva: aged for three years or more (and often much longer)  

How to drink different types of brandy

Brandy can be dressed up, be super casual, or land anywhere in between. Whether you’re sipping it neat or stirring it into a cocktail, the key is understanding how different styles bring their own vibe to the glass.  

Neat vs. cocktails

Any kind of brandy can be used in a cocktail. And any high-quality brandy can absolutely be sipped neat. Lighter styles like V.S. cognac or American brandy shine in classic cocktails. If you’re mixing, go for something vibrant and expressive, the kind of brandy that can hold its own with citrus, syrup, or bitters.  

On the flip side, aged brandies like X.O. cognac, older Armagnac, or long-rested Calvados are made for slow sipping. Pour them into a proper glass, let them breathe, and take your time.  

Food pairings

Brandy’s rich and fruity character makes it a perfect match for a wide range of dishes. Start with canapés like a classic charcuterie platter, roasted nuts, mushroom crostini, or baked brie with fruit preserves. For mains, herby roast chicken, mushroom risotto, or pork tenderloin with apple glaze work beautifully. Round things off with spiced poached pears, chocolate mousse, or an apple tarte tatin.  

Best glasses for brandy

Glassware matters more than you’d think. A proper glass can elevate the aroma and the experience. Top choices include:  

• Snifter: A wide bowl and narrow rim warm the spirit and concentrates the aroma.  

• Tulip glass: Slightly more flared than a snifter. Great for neat pours.  

• Copa glass: A relaxed option for younger, fruitier brandies or when serving over ice.  

Classic brandy cocktails

These five classic cocktails show off just how playful and layered brandy can be, and we’ve added a few pairing suggestions so you can experiment with different kinds of brandy in each mix.  

Brandy Alexander   

Velvety, retro, and ridiculously smooth, the Brandy Alexander is a dessert cocktail with serious charm. Made with equal parts brandy, crème de cacao, and cream, it’s a rich, chocolatey hug in a glass. Try it with:  

• Cognac, for that classic silky-smooth profile with floral and vanilla notes.  

• South African brandy, if you want something bright and structured with soft spice.  

• Armagnac, to bring in a little more depth and earthy complexity.  

Also see: 15 Popular Brandy Cocktail Recipes to Try

Pisco Sour

The Pisco Sour is fresh, frothy, and a total knockout. Made with pisco, lime juice, sugar syrup, and egg white, then finished with a few dashes of bitters, it’s the ultimate citrus-forward brandy cocktail. Try it with:  

• Pisco, of course (either Peruvian for a floral edge or Chilean for something fruitier).  

• Grappa, for a punchier, drier twist (just be ready for a bolder flavour hit).  

• Pomace brandy, if you like your cocktails more rustic and characterful.  

Brandy Milk Punch

Comforting and indulgent without being overly sweet, the Brandy Milk Punch is a smooth combination of brandy, milk, sugar syrup, and a dash of vanilla extract. It’s usually served over ice with a sprinkle of nutmeg. Try it with:  

• American brandy, especially one with a vanilla or caramel edge.  

• Cognac, for a silkier, more elegant pour.  

• Fruit brandy like Calvados, if you want to lean into a slightly orchard-fresh finish.  

Read next: 14 Easy Cognac Cocktails (Simple Recipes and Perfect Mixers)  

Spiced Apple Brandy

The Spiced Apple Brandy cocktail is a perfect autumn cocktail, combining warm baking spices, tart apple juice, and a hint of lemon. It’s built around apple brandy and can be adjusted to taste; sweeten it up with sugar syrup or give it some heat with extra cinnamon. Try it with:  

• Calvados, for that true Normandy orchard experience.  

• Applejack, if you prefer a bolder, more American-style apple brandy.  

• Brandy de Jerez, to add richer notes of dried fruit and wood that complement the spice.  

Learn more: 11 Apple Brandy Cocktails (The Best Recipes to Try)  

Singapore Sling

Bright, boozy, and bursting with tropical flavours, the Singapore Sling is a fruity cocktail that always makes a statement. While it’s primarily known as a gin drink, the version we love includes cherry liqueur, Grand Marnier, pineapple juice, lime juice, a touch of bitters, and a little brandy for good measure. Try it with:  

• Brandy de Jerez, to bring a smooth richness that blends nicely with the fruit.  

• Armagnac, if you want to dial up the body and depth.  

• South African brandy, for a fruit-forward style that plays well with citrus and cherry.  

Feeling inspired? Visit the Courvoisier website for more expert tips, cocktail recipes, and pairing ideas from one of the most iconic names in cognac. And if you haven’t already, sign up for The Mixer newsletter to get more cocktail inspiration, drink guides, and seasonal sipping tips, straight to your inbox.  

Is it whisky or whiskey (with an e)?

Let’s start by addressing a little linguistic nuance when it comes to bourbon vs whiskey vs scotch. Both bourbon and Scotch are types of whiskey, so they’re like siblings—same same, but different.  

The spelling of whisky or whiskey may vary depending on where it’s produced. The whisky variation is typically associated with Scottish and Japanese whiskies, while whiskey is commonly used in Ireland and the United States. As such, bourbon is a whiskey, while Scotch is a whisky.  

The original term has its roots in the Gaelic languages of Ireland and Scotland. The word is derived from the Irish word “uisce beatha” (pronounced “ish-ka ba-ha”), which means “water of life.” In Scottish Gaelic, the equivalent term is “uisge beatha” (pronounced “oosh-ka ba-ha”). Over time, these terms evolved into the modern English word whisky.  

Types of Whisky: An Easy & Concise Guide 

Origins and legal definitions

The difference between Scotch and bourbon begins with geography and strict legal standards. Scotch must be made in Scotland. If it’s not produced and matured there, it legally can’t be called Scotch.  

The same goes for bourbon, which is a distinctly American product. While it’s most closely tied to Kentucky, where around 95% of it is made, bourbon can legally be produced anywhere in the US. To qualify, it must follow specific rules laid out in US. law, including being made from a grain mash that’s at least 51% corn, distilled to no more than 160 proof, and aged in new, charred oak barrels. 

Scotch, on the other hand, has to be distilled and matured in Scotland for at least three years in oak casks. There are five recognised types of Scotch whisky, each with its own production style: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky.  

Single malt Scotch is one of the most popular—it’s made entirely from malted barley at a single distillery using pot stills, offering a distinctive snapshot of place and tradition. 

While bourbon must always use new barrels, Scotch typically matures in used ones—often ex-bourbon casks—which adds another layer of connection between these two whisky worlds. Despite their different origins, both are protected by geographic rules that ensure authenticity and preserve tradition. 

Go pro: Choosing the Best Whisky for an Old Fashioned (Bourbon, Rye, or Scotch?) 

Key ingredients

One of the biggest contributors to the difference between Scotch and bourbon is the grain bill (the specific grains used in each spirit).  

Bourbon is made primarily from corn. By law, at least 51% of the mash must be corn, and many producers go even higher. The rest of the mash is usually made up of grains like rye, malted barley, or wheat, each of which influences the flavour. Corn brings sweetness and richness, while rye can add a peppery spice and wheat offers a smooth, soft texture. 

Scotch, especially single malt, is made from 100% malted barley. This gives it a completely different backbone. It is more robust and drier, with subtle earthy or cereal notes depending on the distillery and region. Unlike bourbon, Scotch production doesn’t rely on a mash bill because it’s often made from just one grain.  

The ingredients used are a key reason why bourbon tends to feel rounder and sweeter, while Scotch has a drier, more layered complexity. Grain choice is the starting point of their flavour stories—and it sets them on two very different paths. 

Also see: Rye vs Bourbon Explained 

Distillation & ageing process

While both spirits are aged in oak, their distillation and ageing processes take them in very different directions.  

Bourbon must be aged in new charred oak barrels, and that deep char—sometimes referred to as an “alligator char”—gives it its rich colour and signature notes of vanilla, caramel, and warm spice. These barrels can only be used once for bourbon, and afterward, they’re often shipped off to Scotland, where they start their second life ageing Scotch. 

Scotch is typically matured in used barrels, many of which once held bourbon or sherry. Since these casks have already been “broken in”, they impart more subtle flavours, allowing the malted barley to take centre stage.  

Scotch must be aged for at least three years, but many expressions spend a decade or more in the barrel. Bourbon, on the other hand, only needs two years to be called straight whiskey, but many producers age theirs much longer to build character and complexity. 

Climate plays a huge role, too. In Kentucky, hotter summers and cold winters cause the whiskey to expand and contract inside the barrel, accelerating the ageing process. In Scotland’s cooler, damper climate, maturation is slower and more gradual, often resulting in lighter, more delicate flavours—though heavily peated or sherry-aged Scotches can still deliver a bold, full-bodied punch. 

So, while both are shaped by time in wood, the conditions they age in, and the barrels themselves make all the difference. 

Also see: 6 Bold Smoked Bourbon Cocktails for Beginners and Pros 

Flavour profile comparison

When it comes to flavour, bourbon and Scotch offer wildly different experiences, and that’s where things get fun.  

Bourbon is known for its rich, full-bodied sweetness. That high corn content brings smooth notes of vanilla, caramel, and brown sugar, often with hints of nuts, spice, or dried fruit, depending on the mash bill and barrel char.  

A prime example is Wild Turkey Rare Breed, a barrel-proof bourbon that combines 6-, 8-, and 12-year-old stocks. This compelling expression offers intense vanilla and caramel notes, complemented by hints of sweet tobacco and a touch of orange and mint, setting the scene for a remarkably smooth yet bold taste.  

Scotch, on the other hand, is a broader and more varied universe. While smoky, peaty drams from Islay often steal the spotlight, not all scotch has that campfire quality. In fact, single malts from Speyside and the Highlands can be bright, fruity, floral, or even honeyed.  

The Glen Grant 12-Year-Old Single Malt Scotch Whisky is a gorgeous example of an expression of a lighter, fruit-forward profile. Matured in old bourbon and Oloroso sherry casks, it reveals aromas of honey, pear, and apple, with tasting notes of apple pie crust, caramel, and vanilla, culminating in a lingering fruity finish with subtle hints of spice.  

Inside scoop: Manhattan Drink vs Old Fashioned Cocktail 

How to enjoy Scotch vs bourbon

Whether you’re sipping Scotch or bourbon, the way you enjoy your whisky can change the entire experience. Some people prefer it neat to appreciate the full depth of flavour, while others like it on the rocks to soften the ABV and open things up. Pairing your pour with the right glass, and even a well-chosen snack, can also take things to the next level. 

Neat

Drinking whisky neat means it’s served straight from the bottle, no ice, no water, just pure expression. This is a great way to experience the full intensity of both Scotch and bourbon, especially if you’re trying a higher-end bottle. When served neat, every flavour note comes through in full force. 

Snack pairings? Try Scotch with aged cheddar, smoked almonds, or dark chocolate to enhance those fruity or smoky notes. Bourbon pairs beautifully with toasted pecans, candied bacon, or even a square of maple fudge—anything that can stand up to its sweetness and spice. 

For neat pours, reach for a Glencairn glass or a classic tulip-shaped whisky glass. These glass types help to focus the aromas and give you room to swirl and sniff before you sip. 

Read next: Mastering Whisky Neat: A Complete Guide 

On the rocks

Pouring whisky over ice can mellow the burn and make bold flavours more approachable. This works especially well with stronger bourbons like Wild Turkey, which still hold their character even with a few cubes in the glass. The chill and dilution help soften the punch and gradually reveal more subtle notes as the ice melts. 

If you’re sipping bourbon on the rocks, pair it with salty snacks like roasted peanuts or crispy bacon strips. The salt brings out those caramel and vanilla tones. For Scotch, go for milder pairings like oat biscuits, buttery shortbread, or a sliver of creamy brie to keep things elegant and balanced. 

Use a short, heavy-bottomed rocks glass for this style—something with weight and presence. A single large cube or sphere is ideal; it chills without watering things down too quickly. 

The water-drop method

Some whisky lovers prefer to skip the ice and add a few drops of water instead—especially when tasting higher-strength expressions. A splash can help open up the aroma and reveal hidden flavours. This method works especially well with barrel-proof bourbons and cask-strength Scotches, adding balance without muting complexity. 

Learn more: Best Types of Whisky to Drink Straight 

Top 5 bourbon cocktails

Want to see bourbon shine in a cocktail? Here are a few of our favourite bourbon-based clinkers to try at home:  

Mint Julep 

Old Fashioned 

Hot Toddy 

Penicillin Cocktail 

Bourbon Rickey 

What to Mix with Bourbon: What to Mix with Bourbon: Creative Cocktails and Easy Recipes 

Top 5 Scotch cocktails

Ready to cast Scotch in the limelight? Try these suave sippers on for size:  

Sazerac 

Rob Roy 

Classic Whiskey Smash 

Pot O’ Gold 

Old Pal 

What to Mix with Whiskey: Best Mixers for Whisky: From Juices to Sodas 

Which one should you choose?

When it comes to picking between Scotch and bourbon, it really comes down to what you’re into. Prefer something sweet, smooth, and easy to sip? Bourbon’s your go-to. If you’re after something drier, layered, or a little smoky, Scotch might be more your style. 

Bourbon tends to show off in bold, approachable cocktails like a Mint Julep or Old Fashioned. But Scotch has its moment too—think Rob Roy, Old Pal, or a smoky Sazerac. The key is matching the right whisky to the right drink. 

As for budget, bourbon usually gives you more bang for your buck, especially with well-aged expressions. Scotch often carries a higher price tag, thanks to its longer ageing time, but for whisky lovers, the depth can be worth the spend. 

Interesting stuff, right? Now you have all the info you need to find your favourite. Remember to sign up for our newsletter to stay in the Mix! In the meantime, you can visit the Wild Turkey and The Glen Grant websites for more cocktail inspiration.  

While it’s worn many faces over the decades, the Perfect Martini stands out for its beautiful balance—equal parts dry and sweet vermouth, stirred into a silky mix with gin. It’s classy, punchy, and just plain satisfying.  

’Perfect Martini’ or the perfect Martini?

Before we all get our wires crossed, let’s get clear on the terminology. A Perfect Martini (in this instance) does not only refer to a drink well made. It this case, the term actually refers to a type of Martini.  

 To clear things up, here’s a quick rundown on popular Martini types, based on their ingredients (most notably, the type and amount of vermouth):  

• Dry: Typically, 6 parts gin or vodka to 1 part vermouth. Extra dry calls for the slightest splash of vermouth, or a glass-coating wash. 

• Wet: A higher percentage of vermouth, usually around 3 parts gin or vodka to 1 part vermouth.  

• Perfect: A Martini that features 1 part dry vermouth and 1 part sweet vermouth to 4 parts gin or vodka. 

• Dirty: A Martini with olive brine added to the mix. 

The distinction can be a little tricky, we know, but once you taste this sassy sipper, you’ll be glad to have engaged with the linguistic acrobatics, we promise.   

Choosing your ingredients

When it comes to the base spirit, the big question is: gin or vodka? Gin brings bold botanical flavours that shine through the vermouth, making it the traditional go-to for a Perfect Martini. Vodka, on the other hand, smooths things out. It’s crisp, clean, and more neutral, ideal for those who like their Martini a little sleeker. Both are fair game. It just depends on your taste. 

As for the vermouth, balance is everything. A Perfect Martini calls for equal parts dry and sweet, so you want to choose ingredients that string together naturally. For instance, Cinzano Extra Dry offers a floral sweetness with a touch of spice, while Cinzano Rosso adds richness, gentle bitterness, and a warm herbal edge. Together, they strike the perfect chord—smooth, complex, and quietly elegant. 

Read next: Best Gin for a Martini (Classic, Dry & Dirty) 

Shaking vs stirring Martinis  

Let’s settle this age-old debate. Stirring is the traditional method for a reason; it gently chills and dilutes the drink without bruising the gin or making it cloudy. A Martini should be smooth and crystal-clear, not full of air bubbles or shards of ice. 

Of course, there are moments when shaking makes sense. If you’re using vodka, shaking can soften the edge and add a touch of aeration. It’s also a valid move if you prefer your drink extra cold with a bit more dilution (or if you’re simply in a James Bond kind of mood). 

Also see: 26 Types of Martinis Every Cocktail Lover Should Know 

How to make a Perfect Martini

Here is the recipe you’ve been waiting for. Equal parts sweet and dry vermouth bring a beautiful balance to this gin-forward classic, with just enough flair to keep things interesting. 

INGREDIENTS 

• 60 ml Bulldog Gin 

• 15 ml Cinzano Vermouth Extra Dry 

• 15 ml Cinzano Vermouth Rosso 

METHOD 

1. Add the gin and both vermouths to a mixing glass packed with fresh ice.  
2. Stir with purpose; slow, steady movement for about 30 seconds to chill and dilute just right.  
3. Strain into a chilled cocktail glass, and finish with your favourite garnish: a lemon twist for zing, or a skewer of olives for that briny edge.  
4. Sip and savour. 

Why you should always chill your glass

A lukewarm Martini is not a vibe. An ice-cold glass keeps your cocktail crisp from first sip to last. And when you’re working with high-proof spirits and delicate vermouth, temperature matters. Little steps like this might seem small, but they’re what take your Martini from decent to dead-on perfect. 

Learn more: 11 Fruity Martini Recipes to Add Some Colour to Your Next Party 

Tips for perfecting & customising your Perfect Martini

Your Perfect Martini should feel tailored—a drink that suits you. Try a few tweaks, trust your palate, and enjoy the ride. Here are a few golden rules to keep in your pocket.  

• Try different gin-to-vermouth ratios to find your sweet spot. Love it bone dry? Dial the vermouth back. Prefer a silkier mouthfeel? Lean into that 1:1 balance. 

• Play with garnishes. A skewer of green olives adds a savoury twist, while a grapefruit peel brings in a deeper citrus vibe. You can switch it up depending on your mood. 

• Chill everything—your gin, your vermouth, your glass. It keeps the flavour tight and the texture silky. 

• Use quality ice. Avoid freezer-burnt cubes that melt too fast and water down the whole show. 

• Keep your vermouth fresh. Store it in the fridge and aim to finish the bottle within a few weeks. Vermouth is wine-based, so it doesn’t last forever. 

Other Martini recipes to try

If the notion of a Perfect Martini has you excited to stir up some classic cocktails, here are a few others you should try:  

Dry Martini 

Classic Martini 

Dirty Martini 

50/50 Martini 

Pickle Martini 

Vesper Martini 

There you have it, cocktail lovers, the short and sweet intro on how to make a Perfect Martini. Visit the Bulldog Gin and Cinzano websites for more insider info on stirring up perfect clinkers and remember to sign up for our newsletter go stay in the Mix.  

A true icon of French craftsmanship, cognac is more than just a spirit; it’s a tradition. Crafted under strict regulations, this luxurious brandy has been refined over centuries to achieve its distinctive character. And if you’re looking to explore that elegance for yourself, Courvoisier Cognac is a beautiful place to start. Whether you’re a complete newbie or a seasoned enthusiast, there’s always something delicious to discover.  

This guide takes you through cognac’s history, how it’s made, the different classifications, and the best ways to enjoy it. 

What is cognac?

Cognac is one of the world’s most celebrated spirits, a hallmark of French craftsmanship and tradition. It is a type of brandy produced exclusively in the Cognac region of France, where centuries of expertise have perfected its production. Unlike other brandies, it follows a strict set of production rules under the Appellation d’Origine Contrôlée (AOC), ensuring authenticity and quality. 

At its core, cognac is distilled white wine, made primarily from Ugni Blanc grapes. This grape variety is prized for its high acidity and low alcohol content, which translates into a refined and balanced spirit after distillation. The winemaking process is intentionally minimal to preserve the grape’s natural characteristics, resulting in a base wine that is light, crisp, and slightly tart. 

The Cognac region itself is divided into six distinct growth areas, known as crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Each terroir contributes unique characteristics to the final spirit, with Grande and Petite Champagne being the most sought after for their ability to age gracefully and develop exceptional depth. 

Every bottle of cognac is an expression of its origins, shaped by the region’s soil, climate, and the skill of the craftspeople who made it. Whether enjoyed neat, in a cocktail, or paired with food, cognac offers a gorgeous drinking experience, steeped in history and tradition. 

How is cognac made?

The journey from grape to glass is one of meticulous craftsmanship that has been honed over centuries.  

1. Double distillation in copper pot stills

The process begins with white wine, which is distilled twice in copper pot stills. This method, unique to cognac, concentrates the flavours and refines the spirit, giving it its signature smoothness. The result is a crystal-clear eau-de-vie, which is then transferred to barrels for ageing. 

2. Ageing in French oak barrels

The magic of cognac unfolds in the ageing process, where it spends at least two years maturing in French oak barrels. These barrels, often sourced from the Limousin and Tronçais forests, allow the spirit to slowly develop its signature depth, smoothing out the sharp edges while infusing it with rich notes of fruit, spice, and wood. Over time, the interaction between the spirit and the oak creates layers of complexity, introducing flavours of caramel, vanilla, toasted nuts, and even floral and citrus notes. 

3. The key grape varieties

While Ugni Blanc is the backbone of cognac, other grape varieties are sometimes used to add nuance. Ugni Blanc’s high acidity makes it ideal for distillation, setting the scene for a bright and structured spirit that ages beautifully. 

Also see: 14 Easy Cognac Cocktails (Simple Recipes & Perfect Mixers) 

Types of cognac: understanding the classifications

Every bottle of cognac falls into a specific classification, based on the minimum time it has spent ageing in oak barrels. These categories help define the flavour profile and best drinking style of each expression. 

V.S. (Very Special)

Aged for at least two years, V.S. cognac is young, vibrant, and fruit-forward. Expect bright notes of apple, pear, and citrus, balanced with a touch of oak. It’s great for mixing in cocktails, where its lively character shines. 

V.S.O.P. (Very Superior Old Pale)

With a minimum of four years in the barrel, V.S.O.P. cognac develops deeper layers of flavour. Here, stone fruits like apricot and plum emerge, alongside subtle florals and a more pronounced oak influence. It’s versatile—smooth enough for sipping but complex enough for stirred cocktails. 

X.O. (Extra Old)

X.O. cognac must be aged for at least ten years, allowing it to reach its full potential. This is where the magic happens—rich notes of fig, raisin, and candied orange meet creamy vanilla, cocoa, and warm spice. The mouthfeel is luxurious, with a long, silky finish. Best savoured slowly. 

Hors d’Âge and special editions

Some houses produce special editions that go well beyond the standard X.O. requirements, blending eaux-de-vie that have aged for decades. These expressions are rare and highly sought-after, offering unparalleled depth and refinement. 

Armagnac vs Cognac: Understanding the Differences Between Two Iconic French Brandies 

What does cognac taste like?

Cognac is all about balance—smooth yet bold, complex yet approachable. Every sip tells a story, shaped by years of ageing and expert blending. Younger cognacs burst with fresh orchard fruit, light florals, and a gentle touch of oak. As they mature, deeper, richer notes develop, with layers of spice, caramel, and dried fruit adding to the experience. 

V.S. cognac is lively and fruit-forward, offering crisp apple, juicy pear, and a hint of citrus. Spring blossom and fresh oak add a subtle vibrancy, making it a great choice for mixing into cocktails or enjoying with lighter eats and treats. 

V.S.O.P. brings more depth. As the spirit spends more time in oak barrels, stone fruits like apricot and plum come forward, alongside a touch of jasmine and vanilla. The oak influence introduces a soft spice, reminiscent of warm gingerbread, creating a well-rounded profile that works beautifully in both classic cocktails and neat pours. 

X.O. is where things get really luxurious. With extended ageing, the flavours become rich and indulgent. Think velvety layers of fig, raisin, and candied orange, wrapped in an exotic bouquet of iris and autumn spices. The oak influence really shines here, bringing in notes of crème brûlée, toasted almonds, and a long, silky finish that lingers on the palate. This is the kind of cognac meant for slow sipping, best enjoyed in moments of special indulgence. 

Learn more: 15 Popular Brandy Cocktail Recipes to Try 

How to drink cognac: serving & pairing tips

Neat or on the rocks

For the purest experience, sip cognac neat in a tulip glass to concentrate its aromas. A splash of water can open up the flavours, while serving it over ice softens its intensity. 

Cocktails, Cognac, and Citrus: Xavier Herit on All Things Grand Marnier  

Cocktails

Cognac’s complexity makes it a fantastic base for cocktails. Classic drinks like the Sidecar, Sazerac, and French 75 showcase its depth, while modern creations like a Cognac Old Fashioned or a Cognac Spritz highlight its versatility. A V.S. or V.S.O.P. works best in mixed drinks, adding warmth and structure without overpowering the other ingredients. 

Food pairings

Pairing cognac with food elevates both, bringing out deeper flavours in each. A V.S.O.P. typically pairs beautifully with aged cheeses like Comté or Gruyère, charcuterie platters, or roasted duck. For canapés, try smoked salmon on blinis, foie gras on toast, or prosciutto-wrapped melon. 

For main courses, an X.O. complements rich dishes like braised short ribs, beef bourguignon, or spiced lamb tagine. The layers of fruit, spice, and oak harmonise with the deep umami flavours of slow-cooked meats. 

Cognac and chocolate pair perfectly for dessert. Pair an X.O. with dark chocolate truffles, chocolate cake, or a spiced pear tart. If you prefer something creamier, opt for crème brûlée or vanilla bean panna cotta.  

Zesty besties: 14 Cocktails with Orange Liqueur That Zest the Best 

Cognac vs. brandy: what’s the difference?

Cognac is a brandy, but not all brandy is cognac. The key difference lies in where and how they are made. Cognac must come from the Cognac region of France and follow strict production methods, including double distillation in copper pot stills and ageing in French oak barrels for a minimum of two years 

Other brandies, like Armagnac, are made in different regions with distinct processes. Armagnac, for example, undergoes single distillation, resulting in a bolder, more rustic character. Meanwhile, American and Spanish brandies have their own styles, often using different ageing techniques and grape varieties. 

Cognac is more than just a sensational sip; it’s an experience. Crafted with precision, aged with care, and rich in history, it’s one of the most rewarding spirits to explore. Whether you enjoy it neat, in a cocktail, or paired with food, there’s a style for every palate.  

Try different expressions to find your favourite, and if you’re feeling adventurous, mix up a classic cognac cocktail. For more inspiration, check out Courvoisier and Grand Marnier’s websites for recipe ideas. Want more expert tips? Sign up for our newsletter and stay in the mix.

The Italian tradition of aperitivo hour

Aperitivo hour kicked off in Northern Italy back in the late 1700s, when people started sipping before dinner drinks to spark their appetite. It was all about low-key, bittersweet pours with a few bites on the side—the OG pregame.  

Over time, that small ritual blew up into a nationwide hangout and eventually a worldwide vibe. Now, Italian aperitivo cocktails carry the same roots but with way more reach, giving you a reason to slow down, link up, and enjoy the moment. 

What is Aperitivo Hour? Discover & Enjoy Italy’s Happy Hour 

1. Aperol Spritz: Symbol of summer

At the heart of aperitivo culture lies the Aperol Spritz, a cocktail that has become synonymous with a truly Italian aperitivo experience. This iconic drink, with its bright colour, lashings of soda water and sparkling wine, and jaunty orange slice garnish, is a symbol of the carefree summertime spirit of Venice.  

The Aperol Spritz is actually a hometown hero that went on to become a worldwide legend. Its story kicked off in the Veneto region, where locals started mixing Prosecco with a bitter liqueur, accidentally creating a combo that would later pop off across the globe.

Feeling inspired to have your own carefree moment at home? Then stock up on Aperol to recreate the iconic Aperol Spritz at home!

What makes the Aperol Spritz so iconic

The taste of Aperol is immediately recognisable thanks to its citrus character, a light herbaceous finish, and a long aromatic aftertaste that lingers beautifully.

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Tasty pairings for your Aperol Spritz

• Bruschetta with tomatoes and basil: The fresh, tangy flavours of this classic Italian starter pair beautifully with the bright citrus notes of an Aperol Spritz.  

• Arancini: These crispy, stuffed rice balls offer a savoury contrast to the drink’s bittersweetness.  

• Lemon sorbet: A refreshing and light dessert that harmonises with the zesty notes that underpin the drink.   

Also try: Negroni Sbagliato | Hugo Spritz | Americano

2. Sarti Spritz: Modern Italian comeback

The Sarti Spritz is having its glow-up moment. Built on the bold red Sarti Rosa aperitivo, these cocktail balances vibrant citrus with a subtle herbal kick, making it an instant crowd-pleaser.  

It’s lighter than the Campari Spritz but still carries that unmistakable Italian flair—think easy-going afternoons that turn into long, chatty evenings. If you’re looking for a spritz that feels both classic and fresh, the Sarti Spritz deserves a spot in your aperitivo lineup. 

Gorgeous food pairings for your Sarti Spritz

• Prosciutto and melon: The salty-sweet combo highlights the citrussy lift of the drink. 

• Parmesan crisps: Crunchy, savoury bites that echo the aperitivo’s sharp citrus-herbal edge. 

• Olive tapenade crostini: Bold, briny flavours stand up beautifully to the aperitivo’s bittersweet backbone. 

3. Campari Spritz: Bitter elegance in a glass

The Campari Spritz is another classic aperitivo, a symbol of Milanese style and sophistication. This vibrant red cocktail is a harmonious blend of bitter Campari aperitivo, bubbly Prosecco, and a splash of soda water.  

Its bold flavour and striking appearance have made it a global sensation. Whether you’re sipping on a terrace overlooking a canal or enjoying a rooftop view, these easy aperitivo cocktails are the quintessential accompaniment to your golden hour.  

Mouth-watering pairings for your Campari Spritz

• Grilled asparagus: The slightly charred, earthy taste of asparagus is a great match for the complex, herbal notes in a Campari Spritz.   

• Polenta fries: These crispy, golden fries offer a savoury pairing that complements the drink’s bold flavour.  

• Orange and almond cake: The citrussy, nutty flavours of this dessert echo Campari’s bitter orange notes, making for a pretty pairing.  

Also see: The 9 Best 3-Ingredient Cocktails to Try at Home 

4. Cynar Spritz: Bold bitterness and big flavour

Made with Cynar, the distinctive artichoke-based amaro, this cocktail comes to the pre-dinner drinks party with a complex and intriguing flavour profile. Sweet, bitter, and herbaceous notes intertwine to create a truly unique taste sensation. If you’re an amaro lover or simply enjoy trying interesting aperitivo drink ideas, the Cynar Spritz will hit the spot.  

Food pairings to upgrade your Cynar Spritz

• Focaccia with rosemary: The aromatic, herb-infused bread highlights the herbal notes in the spritz.  

• Stuffed mushrooms: These savoury bites enhance the cocktail’s deep, bittersweet profile.  

• Dark chocolate: The rich, slightly bitter taste of dark chocolate provides a delightful contrast to the herbal bitterness at the heart of this interesting drink.   

Cheers, dears! A Beginner’s Guide to Cynar & the Best Cynar Cocktails 

5. Crodino: The non-alcoholic spritz

Crodino is a banging non-alcoholic aperitif that hits hard with the sober-curious crowd. With its complex blend of herbs and citrus, the Crodino cocktail is the perfect choice for those days when you want to sip summer aperitivo drinks without any ABV in the mix.   

Food pairings to enhance your Crodino

• Pinzimonio with balsamic vinaigrette: Fresh vegetables with a tangy balsamic dip enhance the alcohol-free drink’s herbal and citrus notes.   

• Cauliflower and corn fritters with minty yoghurt dressing: The earthy sweetness of the vegetables, combined with the fresh herbs and zesty, creamy dip, makes the herbaceous notes shine.   

• Edamame and sesame salad: The nutty, slightly sweet flavours of sesame and the freshness of edamame are beautifully offset against a citrus backdrop.    

6. Picon Bière: French-Italian fusion

Picon Bière is the unsung hero of aperitivo recipes. Hailing from France, this unique blend of bitter orange liqueur and beer eventually found its way to Italy and quickly became a local favourite.  The bitterness of the Picon liqueur balances perfectly with the crispness of the beer, setting the scene for a complex and invigorating sip.  

Ingredients 

• 30 ml Amaro Averna 

• 30 ml Grand Marnier 

• 180 – 240 ml Light lager, Pilsner, or Kölsch 

• Ice (optional) 

• Orange slice to garnish 

Method 

1. Add the Amaro and orange liqueur to a pint or Collins glass 
2. Top gently with beer to preserve the fizz 
3. Add ice if you like it chilled 
4. Garnish with an orange slice 

Delicious food pairings for your Picon Bière

• Fries with aïoli: Crispy fries with a garlic aïoli dipping sauce offer a delicious counterpoint to the drink’s bitterness.  

• Quiche Lorraine: This hearty, savoury dish complements the robust flavours of Picon Bière.  

• Apple tart: The sweet and tart flavours of this dessert pair nicely with the bitter-orange notes of Picon Bière.  

Read next: The Best 28 Aperitif Cocktails for Any Occasion  

Modern twists on the aperitivo

The beauty of aperitivo culture is that it’s always evolving. While classics like the Aperol Spritz or Campari Spritz never miss, bartenders and home hosts are shaking things up with seasonal spins. Picture a grapefruit spritz in the heat of summer, or a rosemary-infused Americano that brings cosy, aromatic vibes to an autumn evening. 

Infusions and flavoured syrups are also having a moment. A quick DIY hibiscus syrup or a thyme-infused simple syrup can completely flip the mood of your drink without losing that aperitivo essence.  

And if you’re mixing outside of Italy, don’t be shy to lean into local ingredients. A dash of tequila in place of gin, or a swap to sparkling cider instead of Prosecco, can give your aperitivo a global accent while keeping the ritual alive. 

Also see: Oaxacan Negroni | Gin Rickey 

Hosting your own aperitivo hour at home

Recreating aperitivo hour at home isn’t about being fancy; it’s about setting a vibe. Start with the basics: good glassware that makes every pour feel intentional, a playlist that says golden-hour cool, and lighting that’s warm enough to make people want to linger. 

If you’re hosting a crew, batch cocktails are your best friend. A big jug of spritz or a pitcher of Americanos saves you from playing bartender all night and keeps the glasses clinking.  

Think of your aperitivo hour as a bridge to dinner—give it 60 to 90 minutes so guests can snack, sip low ABV cocktails, and unwind before the main meal. By the time you sit down at the table, everyone’s already in the perfect mood. 

Loved this article? Read these next!

Lean into la dolce vita by learning more about the art of aperitivo and how you can enjoy it at home:  

What is an Aperitif? When Should You Drink One?  

21 Aperol Cocktails You Need to Try: The Best Recipes to Sip and Enjoy 

12 Classic Italian Cocktails You Need to Try 

16 Spritz Cocktails to Sip On this Summer  

15 Vermouth Cocktails for Sophisticated Sipping 

13 Elderflower Liqueur Cocktails that Are as Pretty as a Picture 

There you have it – six amazing Italian drinks to try if you want to enjoy the delicious tradition of the Italian golden hour at home. Be sure to pick up a bottle of Aperol, and for more aperitivo inspiration visit the Campari, Crodino, Cynar,  Aperol, and Sarti websites. Remember to sign up for our newsletter to stay in the mix.