Cocktails Featuring

Bruto Americano


    3 oz Bruto Americano
    4 oz club soda (we like Q)

    Stir Bruto in a tall glass with ice, add club soda and give one full stir. Garnish with an orange or grapefruit twist.

    Recipe: Our favorite way to sip Bruto
    Photo: Nicola Parisi


    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: Apartment Bartender


    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


    1 oz Bruto Americano
    1 can Stiegl Radler Grapefruit

    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


    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 into a rocks glass and serve over ice. Garnish with fresh rosemary.

    Recipe: an herbaceous Negroni variation
    Photo: Apartment Bartender


    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


    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


    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