Uffizi Cocktail Recipe

The Uffizi is a bittersweet, low-alcohol cocktail made with fresh grapefruit juice, Bonal Gentiane-Quina French aperitif, and Cocchi Americano, a citrus-forward Italian fortified wine. Created by bartender Will Thompson of ViceVersa, an Italian aperitivo bar in Miami, this drink balances bitter botanical notes with a bright citrus punch.

Though Bonal Gentiane-Quina and Cocchi Americano are both aromatized wines with quinine-forward profiles and an ABV of around 16%, they have distinctive flavors that set them apart.

First produced in 1865, Bonal Gentiane-Quina is made from a base of mistelle — a sweet, fortified grape juice — and has a rich, reddish-brown color. The French Alpine aperitif is infused with gentian root and cinchona bark, and has a notable bittersweet, quinine quality and earthy backbone. Cocchi Americano, produced in Italy’s Piedmont region, was first created in 1891 and is made from a base of white wine. Bright and clear, the Italian aperitif is citrusy and bittersweet, with floral notes.

Why the Uffizi cocktail works

Zesty, aromatic, and bittersweet, this three-ingredient aperitif-style cocktail has a simple build but an incredibly complex flavor profile. The Uffizi has been described as a more layered (and lower-alcohol) take on a Salty Dog — a mixed drink made with vodka or gin and fresh grapefruit juice.

Fresh grapefruit juice pairs exceptionally well with both fortified wines. The bitter, quinine-forward flavors complement the bright, tangy profile of the citrus fruit. This recipe calls for a more generous pour of Bonal Gentiane-Quina, providing a rich and earthy base. Cocchi Americano brightens and lightens the drink while amplifying the grapefruit zest.

A kosher salt rim helps to neutralize the drink’s bitterness and enhances the natural sweetness while intensifying the citrus fragrance, creating a drink that is balanced, savory, and bittersweet.