Aperol, Aperol, Aperol! I’ve gone a little nuts for this sweet little aperitif from Italy. Aperol was originally made by the Barbieri company in Padua, but has since been added to the Campari family of products. It dates back to 1919 and includes a number of herbal components including bitter orange, gentian, rhubarb and cinchona. Its flavor profile is sweeter and less bitter than Campari with a pleasant, almost floral, orange taste and half the proof. It makes for a good entry into this glass of aperitifs, especially for folks who might find Campari too bitter. Plus, it just rolls off the tongue!
Aperol, Aperol, Aperol!
2 oz. gin
1 oz. Aperol
dash of Laphroaig scotch
Stir with ice and strain into cocktail glass. Garnish with orange twist.
1 1/2 oz. Maker’s Mark bourbon
1/2 oz. St. Germain elderflower liqueur
1/4 oz. Aperol
Stir with ice and strain into cocktail glass. Garnish with orange peel.
Courtesy of Robert Hess.