Aperitif

Rhubarb (shown opposite), native to Asia, was only introduced to the United States in the 1800s. It now grows throughout the northern part of the country. Every spring rhubarb arrives pretty and pink at the farmers’ market, but it’s largely passed over because most of us don’t know what to do with it except to make pie. This spritzer shows off rhubarb’s bright color and tangy taste. Mixed with champagne, it makes a unique and delicate cocktail.

This drink transforms a standard Champagne cocktail into something a bit more zesty and floral. Bright orange in color, Aperol is a light aperitif with a unique bittersweet taste that blends beautifully with fruit and bubbly. Making watermelon juice is a snap; simply pop a wedge of seedless watermelon (without rind) into a blender, turn it on for two seconds, turn it off, and you’re done.

The classic Campari-based cocktail, the Negroni, is equal parts Campari, gin, and sweet vermouth. Starting with the classic formula but then deviating from it, I replace the piney flavor of gin with the naturally acidic apple and pear, boosted by the warmth of Calvados apple brandy. The orange bitters give the drink a dry finish so it’s not overly sweet.

We love the way the gin in this old-school sparkling cocktail pairs with the juniper berry-laced arctic char in our new-school citrus gravlax.

This puckery, sparkling aperitif is booze-optional.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

Both ginger plants and tamarind trees grow in tropical spots around the world, including India, Asia, and Latin America, where the two seasonings are regularly used in marinades, sauces, and drinks. So it was only natural for Feniger to take some of the spicy ginger syrup she had developed for the Canton Ginger Kick and mix it with tart tamarind. The result is very fresh and very quaffable. Feniger says that when they make it at Street, they often save the tamarind pulp that's left in the sieve and add more water; that tamarind liquid will be thinner than the first batch, but it will still have enough of its signature fruity sharpness for another round.

Effervescent and floral, this drink is ideal for afternoon sipping. Purée the fruit with the skin on to capture the color of September.

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City.

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

Rumor has it that this cocktail was named in honor of the famous French 75 light field gun of World War I. Quick and potent, the drink was popularized by Harry's New York Bar, in Paris.

The Negroni, a gin-based aperitif, meets sangria in this great party punch.

A bit more decadent, and dare we say subtle, than standard limoncello, this smooth, rich "cream" version (though made with only 1 % milk) will wow your guests every time.