Cooking Light, November 2014 Page 122

This is a simple twist on a classic. The amaretto sour cocktail balances the nutty sweetness of amaretto liqueur with the tartness of lemon and the cloudlike frothiness of shaken egg white. In this variation, the amaretto is infused with cherries and enlivened by a splash of prosecco (sparkling Italian wine).

This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone. (For a sweeter, richer version, you could use a dark rum, like Plantation Grande Reserve or El Dorado 5-year.) You'll make more of the tangy ginger-maple syrup than you need for the recipe; save the remaining syrup for other cocktails or to sweeten and spice up tea or mulled wine.

The Negroni is one of the great cocktails, and it's simple: equal parts gin, sweet vermouth, and the bittersweet Italian aperitivo Campari. This cocktail, a twist on that classic, aims to provide an easy introduction to Campari. Cranberry-infused gin complements Campari's bitter bite, which is smoothed out by the lime, sugar, and fruity prosecco. Roll the soaked cranberries in sugar and skewer on cocktail picks for a pretty garnish.