Many people don’t know that fernet isn’t a product made by a single producer–Fratelli Branca–but a subcategory of amaro. It should be said, though, that its categorization as an amaro is sometimes disputed because many fernets are technically not liqueurs (contain no sugar except to color the spirit).

Rabarbaro is a subcategory of amaro wherein Chinese rhubarb root is a main botanical. This ingredient is naturally smoky, which is a throughline flavor in the category, as is earthiness (roots will do that!). Producers can distinguish themselves through their choices of other botanicals.

The Bellini was invented in the years just after World War II at Harry’s Bar in Venice. The simple mixture of peach puree and prosecco is typically served in short glasses bearing the bar’s logo. Our version is a little more complex because of our Campari- and peach liqueur-spiked puree and the use of Cocchi Americano and soda in place of prosecco–a move I took from another classic Italian drink, the Bicicletta.

This is an ode to my usual digestivo: a mixture of fortified wine (almost always Italian!), amaro, and aperitivo liqueur, served in a single rocks glass with a lemon or orange twist. I named this one after two of my favorite Italian exports–Alfa Romeo sports cars and the original Campari cocktail, the Milano-Torino.

Keeping the equal parts structure of a classic Negroni, this version reduces the pour per ingredient and adds a fourth spirit. The addition of French brandy provides a counterpoint to the gin, which amplifies its pine notes, which are further bolstered by the rosemary-infused Campari.

This unusual drink is essentially a reverse Martini that swaps dry vermouth for Riesling, and is then poured over a frozen dome (or cube) of citrus-Campari granita. I named it for a well-turned-out waiter who I envision skiing up to perform a tableside service of the drink for your Alpine après-ski.

The Americano began as a fizzy version of the elemental Milano-Torino, which mixes Campari (from Milan) with sweet vermouth (from Torino, or Turin). It got its name from the American tourists and expats who took to it with enthusiasm, especially during Prohibition.

My devotion to fortified wine and obsession with 19th-century cocktail aesthetics makes the Cobbler one of my favorite genres. This one combines my love of aperitivo and olde American drinks. Classic Torino-style vermouth, Campari, grapefruit, Sfumato, and strawberry made for a great combination, especially ideal for spring.