Bartenders Are Explaining The Very “American” Thing We Do Wrong When Drinking Before Dinner

It’s easy to set up an aperitivo station at home. “You don’t need anything fancy, but use great ingredients and try to hit these three notes — light bitterness, carbonation and low alcohol (ABV).” Ruiz said. Hofer added: “The beauty is in the simplicity of ingredients, and it’s not meant to be too complicated.”

Califano said to start by laying in a supply of gin, Aperol, Select and Campari. He also suggested a high-quality dry vermouth “for that perfect bittersweet touch.” You’ll want freshly squeezed orange, lemon or grapefruit “to add a burst of brightness,” he suggested. And stock up on simple garnishes, too: “Olives, orange peels and herbs elevate the experience without overpowering.”

Gallo suggested sparkling elements like tonic, soda, prosecco or Champagne. And be sure to keep things chilly. “For a true aperitivo experience, use plenty of ice, as these are typically long drinks,” he said. 

No shaker is necessary, said Lily Crabtree, beverage manager of Bazaar Meat and Bar Mar by Jose Andres in Chicago. “These drinks are pretty delicate, so shaking the spirits in a cocktail isn’t the best idea. Integrating ingredients by simply stirring should be sufficient.” 

Whatever you mix up, Huff has advice on how to enjoy your beverage: “Italians say ‘cin cin’ instead of saying ‘cheers.’ And they never cross arms when saying it, because it’s believed to bring bad luck.”

What should you order when you’re out?