At Grand Army Bar in Brooklyn, New York, Damon Boelte’s clever twist on the Americano turns the traditional aperitivo into a Franco-Italian shandy. Where the standard Americano pairs equal parts bitter Campari with sweet vermouth, the Perfecto splits the sweet in half with two different vermouths — brutish Carpano and the fruitier French Dolin Rouge — to create a more nuanced sweetness. The traditional topper of soda water is then replaced with pilsner beer for a refreshing, malty, bittersweet beer cocktail.
Recipe courtesy of Spritz by Talia Baiocchi and Leslie Pariseau, published by Ten Speed 2016. Photo by Dylan + Jeni.