The Negroni has long been synonymous with Campari — the herbaceous amaro that has been a bar staple for centuries. The liqueur is for the true bitter seeker. But if that isn’t your style, try switching out the classic for something that’s a friendlier entry point into the category, like Aperol. Some may think, “Those are both red aperitivos; it doesn’t make that much difference.” They are sorely mistaken. Campari is known for being biting, its main ingredients being gentian, rhubarb, and orange. Aperol, on the other hand, really leans into orange as an aromatic, with a little bit of quinquina toward the end to provide just a touch of bitterness. This poppy-red liqueur is very adaptable, working just as well with the juniper and woodsy notes found in most gins as its sharper cousin. Add in a sultry and decadent sweet vermouth, and the end result is an approachable drink that still has the quintessential components of the original concoction — perfect for those beginning to dip their toes in bitter cocktails.
