Aperol is a bright orange aperitif, with slightly bitter notes of oranges and herbs. It's a refreshing party drink and no cocktail shaker is required here.
Named after London's Buck's Club in 1921, the cocktail was apparently invented by a barman as an excuse to begin drinking early. It's made by mixing two parts Champagne to one part fresh orange juice.
Margaritas are fun anyway, but add fizz for something extra. In a cocktail shaker with ice, add 125 ml (4fl oz) fresh lime juice, 250 ml (9fl oz) tequila and 125 ml triple sec or Cointreau.
The black velvet was created by the bartender of Brooks's Club in London, England in 1861, to mourn the death of Prince Albert, Queen Victoria's Prince Consort.
Similar to a buck's fizz, a mimosa is made with equal quantities of chilled fresh orange juice and sparkling wine. Garnish with a small wedge of fresh orange.
A sgroppino originates from the Veneto region of Italy. It's halfway between a cocktail and a dessert, so it would be perfect to serve at the end of a special dinner.
You'll need super-chilled limoncello for this cocktail. Limoncello is an Italian lemon liqueur which is vodka-based and really tangy. Fill a third of your glass with limoncello, then top up with prosecco.
The hugo cocktail comes from Northern Italy. It's traditionally made with melissa, or lemon balm syrup, but this is hard to find so you can replace it with elderflower.