Cocktails Featuring

Bruto Americano

  • AMERICANO SWIZZLE

    1 oz Bruto Americano
    1 can Stiegl Radler Grapefruit
    lime

    Moisten the edge of a Collins glass with a lime wedge, dip half of rim of the glass in sea salt, squeeze the lime into the glass. Add the Bruto Americano, fill the glass three-quarters of the way up with crushed ice, top with the Radler. Stir to combine and enjoy!

    Recipe: TJ Palmieri, Madrina’s, Gainesville
    Photo: TJ Palmieri

  • LA BELLE FILLE

    1 1/2 oz St. George Terroir Gin
    3/4 oz Bruto Americano
    1/4 oz Giffard Apricot Liqueur
    1 barspoon St. George Spiced Pear Liqueur
    1/4 oz gum syrup
    3 dashes Peychaud's Bitters

    Stir all ingredients with ice in a mixing glass until chilled, then strain into rocks glass over ice. Garnish with orange peel.

    Recipe: Jacquelyn Dowell, Ramen Shop, Oakland
    Photo: St. George Spirits

  • Bruto and Soda

    2 oz Bruto Americano
    2 oz soda water (we like Q)

    Pour Bruto in a tall glass filled with ice, then top with soda and stir. Garnish with a grapefruit peel.

    Recipe: Hardly a recipe but... our favorite Bruto session drink!
    Photo: St. George Spirits

  • CALI SPRITZ

    1 oz California Chardonnay
    3/4 oz Bruto Americano
    3/4 oz fresh pink grapefruit juice
    2 oz soda water

    Combine ingredients in order, fill glass with pellet ice. Express grapefruit peel over the top of the drink then insert peel vertically down side of the glass. Serve with a straw.

    Recipe: Jon Santer, Prizefighter, Emeryville
    Photo: Jon Santer

  • CAPTAIN AMERICANO

    1 1/2 oz Bruto Americano
    1 oz sweet vermouth
    soda water

    Fill a highball glass with ice, add Bruto and sweet vermouth, top with soda, then gently stir to mix. Garnish with an orange peel. Repeat!

    Recipe: Our update to a classic Americano
    Photo: St. George Spirits

  • AMERICAN WEREWOLF

    1 1/2 oz St. George Terroir Gin
    1 oz Bruto Americano
    3/4 oz sweet vermouth

    Stir all ingredients with ice to chill, then strain and serve on the rocks. Garnish with fresh rosemary.

    Recipe: A Negroni variation with an herbaceous kick
    Photo: St. George Spirits

  • PAPER PLANE

    3/4 oz Bruto Americano
    3/4 oz Amaro Nonino
    3/4 oz bourbon
    3/4oz fresh lemon juice

    Shake all ingredients with ice in a cocktail shaker, then strain into a chilled coupe.

    Recipe: Our spin on Sam Ross’ original recipe
    Photo: St. George Spirits

  • BRUTO MEXICANO

    2 oz Del Maguey Santo Domingo Albarradas
    3/4 oz Maurin Quina
    1/2 oz Bruto Americano

    Stir all ingredients with ice to chill, then strain and serve on the rocks. Garnish with a brandied cherry.

    Recipe: Ryan Fitzgerald, ABV, San Francisco
    Photo: St. George Spirits