Scott Beattie, at Napa Valley's ultralux Meadowood Resort takes to mixing fortified wines – aperitifs really, like vermouth – with sodas and bitters to create what are effectively half-strength cocktails. "It makes sense on a lot of levels," he says. "If you've got a long night ahead, you want to pace yourself."
From Scott Beattie of Meadowood in Napa
Aperitivo di Torino
- 3 oz bittersweet aperitif like Campari (or Cocchi Americano)
- 1 dash Angostura bitters
- 1 dash orange bitters
- 1 oz soda
- 1 thin orange wheel, cut in half, to garnish
Mix in a rocks glass over ice.