Paul Holdsworth

Now this is interesting. A subtle drink of Noilly Prat and lemon zest, that kicks you in the head. Fun for the sledgehammer blow it delivers, but I'd rather enjoy neat dry vermouth on ice with a twist.

I've been touring Italy recently and I'm simply astonished at the ubiquity of the all-conquering Aperol Spritz - no-one seems to be drinking anything else! The AS is on every table at every bar, plugged on every chalkboard, clutched in every fist. An unremarkable drink with ridiculous penetration. I long to see it eclipsed by - well, by anything!

Just opened a bottle of Lucano, purchased (for a song) here in Naples. Quaffing it over ice, as I have no other ingredients to play with. We might invest in some soda (and maybe an orange for a slice), but that'll be it I reckon. Absolutely loving it.

I've just been offered this as a digestif in a restaurant in Rome, and it completely deserves its name. I've had Campari (of course), and Amaro Montenegro, Amaro Averna, Fernet Branca and Cynar, and this is nothing like any of them (although they're different from each other too). Did I enjoy it? Hmm. It was certainly worth experiencing (neat, chilled), but I'd not drink it that way again. Perhaps with soda? I can't imagine it being used in a cocktail unless in homeopathic quantities.