The true roots of the Italian aperitivo are questionable. Some credit the ancient Roman tradition of gustatio, a first course meant to stimulate the appetite. Eighteenth-century Turin holds another clue, however, with Antonio Benedetto Carpano creating one of the first vermouths. Then the 19th century brought forth the creation of Campari by Gaspare Campari, as well as Martini & Rossi’s Rosso.

What is not disputed, however, is the quintessential European nature of aperitivo hour. In countries where dinner isn’t served until eight or nine p.m., a late afternoon nibble is almost entirely necessary to stave off hunger until the main course. 

In recent years, the United States has seen a rise in the aperitivo craze. Aperol spritzes have been coined the drink of summer, and bars are popping up everywhere with their own interpretations of aperitivo. Even our founder, Antonio, seems to enjoy aperitivo hour at all hours of the day. Here are a few of his favorite reinterpretations of aperitivo cocktails perfect for that sunset hour with an American twist.

3 oz. Prosecco
1 1⁄2 oz. Amaro Angeleno
1⁄2 oz. Lo-Fi Aperitifs Sweet Vermouth
1 oz. LaCroix Pamplemousse
Garnish: grapefruit (or blood orange) half- wheel
Ice

Add amaro and sweet vermouth to a wine glass filled with ice. Add prosecco and top with LaCroix. Stir gently. Garnish with grape- fruit or blood orange.