2 oz Aperol

3 oz Prosecco

1 oz Seltzer

Orange slice, for garnish

In a highball or wine glass filled with ice, add the Aperol and top with prosecco and seltzer. Mix gently with a barspoon, garnish and serve!

1 1/2 oz Campari

1 1/2 oz Sweet Vermouth

3 oz Seltzer

Orange peel, for garnish

In a highball glass filled with ice, add the Campari and sweet vermouth and top with seltzer. Mix gently with a barspoon and garnish with a twist of orange peel.

PRO TIP: Squeeze the orange peel over the top of the glass to expel some of the orange oils before dropping it in!

1 oz Espresso (or coffee concentrate)

1 oz Coffee Liqueur (I highly recommend Mr. Black)

1 oz Amaro Nonino

Orange Twist for Garnish

Add everything but the garnish to your shaker tin with ice and shake super hard until chilled and frothy. Fine strain into a chilled coupe or other cocktail glass. Garnish with your orange twist, but not before you squeeze that twist over the top of the cocktail to express those orange oils!

Recipe Source: https://imbibemagazine.com/recipe/a-quartet-of-espresso-martinis/

2oz Campari

4-6oz Fluffy Orange Juice*

Garnish: Orange Wedge

In a tall (highball) glass add ice and Campari. Top off with your fluffy orange juice and use a bar spoon to gently stir and incorporate ingredients. Garnish.

*To achieve fluffy orange juice consistency use a high powered juicer or use a hand emulsion blender with fresh squeezed juice to get aeration.