Cocktail & Other Recipes Preparation Style Stirred

Bitter Temptation

bartender pours red wine into a bar spoon for the Bitter Temptation cocktail, served in a rocks glass

DiAnoia’s Eatery

DiAnoia’s Eatery in Pittsburgh keeps it real with all-day Italian, from morning coffee to afternoon deli, then evening rounds of Tuscan kale salad, wild mushroom carbonara and whole branzino. The sunny space sports a blue-tiled breakfast bar and relaxed dining room with light fixtures made from wine bottles. Drinks are simple but gratifying, and the Bitter Temptation is no exception. It’s bitter, sweet and bracing all at once.

DiAnoia’s Eatery starts the cocktail with Fernet-Branca, that deeply bitter amaro made from a secret blend of 27 herbs, roots and spices. From there, the bartenders add creme de cacao, cold-brew coffee, vanilla syrup and a float of Gragnano vino, a fizzy red wine from a town of the same name that is typically bottled young and served chilled.

The fernet provides a complex and bitter backbone to the drink, which is sweetened considerably by the chocolaty creme de cacao and the vanilla syrup. Cold-brew coffee melds with these strong flavors, lending rich and roasty notes to the cocktail while providing a vein of caffeine to perk you up midday or after dinner.



  1. Add the Fernet-Branca, creme de cacao, cold-brew coffee and vanilla syrup into a rocks glass.

  2. Add one large ice cube and stir to chill.

  3. Float the wine over the top of the drink by pouring it slowly over the back of a bar spoon.