Aperol spritzes, with prosecco, aperol and soda, remind me of Vienna’s Naschmarkt in October when everyone seems to be sipping one!

Though typically made with tequila, this paloma combines Florida-made vodka with grapefruit juice in an ode to The Sunshine State.

Coda alla Vaccinara, or oxtail in the butcher’s style, is a classic Roman dish, often finished with raisins, pine nuts and cacao.

This jerk seasoning is all-time on chicken thighs with mango salsa, but you can use it on chicken breasts or pork butt.