If you like Campari, well, look no further. This all-natural alternative uses roots, herbs and spices – with no added colours or flavours – to create a tangy, bitter but refreshing drink that’s best served with soda water on the rocks and a big wedge of orange.

From an artisan producer in Piedmont comes one of the world’s most thirst-slaking, bitter-sweet drinks. It’s made from alpine herbs, and other magic things, steeped in local wine. It’s one of my favourite things to imbibe.

Tiny sips of pink, fizzy wine are just the ticket to get the taste buds kicking. This number, from a killer producer in Victoria’s King Valley, is wildly drinkable, ballistically fresh and lively, and is kissed with a light strawberry sweetness, yet finishes dry.

This is an orange wine – a white wine made kind of like a red wine, with skins immersed in the juice during fermentation. It means a wine that’s a little savoury, spicy and then chalky in texture. A ripping drink, tangerine-like in its tang and ideal with salumi.

From organically grown vines comes this juicy, easy-drinking rosé of immense vitality. Think watermelon juice and a touch of rose hip tea. At aperitivo hour, splash in some soda for a wicked spritzer. Nothing wrong with that.

Typically, this is called a digestif, but the same principles apply – bitter, good for the stomach, great with snacks. Chill this down really well and serve it in a small glass. It’s all wild mint and fennel, cola-like character, chamomile and exotic spice. I love the stuff.