Aperitif

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.

Spritzes use mixers and ice, so skip pricey Champagne.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry

Saba is wine-grape juice that's been reduced until syrupy and concentrated. If you can't find it, use a few drops of aged balsamic vinegar.

This incredibly simple, slightly bitter cocktail is the perfect aperitif before a meal—it packs the structure and flavor of a classic cocktail, without the high alcohol content.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

An herbaceous, refreshing—and alcoholic—take on Dr. Brown's Cel-Ray soda.

Wine spritzers are an excellent way to bluff your way through the wine hour. Spend your time and money on the accoutrements ("fancy" club soda, fresh garnishes, big ice cubes) instead of the main ingredient (wine) and still impress guests.