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Kindred Cocktails has a couple of dozen uses for Aperol. A few of my favs:
2 to 2 (by Stephen Cole, The Violet Hour)
1 1/2 oz Aperol
1 oz Absinthe
1 oz Lemon juice
1/4 oz Simple syrup
1 ds Orange bitters
1 twst Orange peel (flamed, as garnish)Intro to Aperol (by Audrey Saunders, Pegu Club)
2 oz Aperol
1 oz Gin
3/4 oz Lemon juice
1/4 oz Simple syrup
1 ds Angostura bitters
1 twst Orange peel (as garnish)Paper Plane (by Sam Ross, Little Branch)
3/4 oz Bourbon
3/4 oz Aperol Nonino
3/4 oz Amaro
3/4 oz Lemon juiceSorella Negroni (by Dan Chadwick, me)
1 oz Gin
1 oz Aperol
1/2 oz Sweet vermouth, Punt e Mes
1/2 oz Dry vermouth
2 ds Orange bitters--
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re: EvergreenDan
My understanding is that Audrey's intention was to create a very accessible amaro-based cocktail. Intro to Aperol is easy-drinking. I like the interplay between juniper and bitter orange Aperol. Hendricks isn't my go-to gin, but I think cucumber and rose would be find secondary flavors. Given the quantities, the Aperol definitely leads the flavor charge. The bitter / sweet / sour paradigm is a favorite of mine.
Of the above, I think Paper Plane is simply not to be missed. The recipe is very flexible. Subbing Ramazzotti and Campari gives a variation some call a Paper Airplane. So if you don't have Nonino, try Ramazzotti or another pie-spice type amaro, such as Averna, Lucano, or CioCiaro.
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re: EvergreenDan
Here's a variation on the Paper Plane I made tonight.
3/4 oz Bourbon (Evan Williams Single Barrel)
3/4 oz Aperol
3/4 oz Absinthe (Green Fairy)
3/4 oz Lemon juiceTasty and powerful.
I'm new to absinthe. Apparently Green Fairy is an inferior Czech brand, but it seemed to work well in this drink.
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One of the best Aperol drinks I had last year was LeNell Smothers' Good Humor (named because it tastes like their orange creamsicle frozen treat!)
2 oz Aperol
1/2 oz Cream
1 Egg Yolk
Shake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.For more of the drink's history: http://cocktailvirgin.blogspot.com/20...
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I like making Americanos with Aperol.
Something I was messing with a few days ago...
1 oz of sweet vermouth
1 oz of Orange juice
1 oz of Aperol (or Campari)
1 oz of London style dry gin
several dashes of bittersShake and pour over the rocks in a highball glass.
Top off with soda water and stir.It's like a citrus Negroni, with bubbles...
I'll have to try the above with dry vermouth later.
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Someone on my FB feed described a perfect springtime drink, and I'm finding it weirdly addictive, maybe because it's so light and airy, almost wispy and insubstantial but then you realize actually there's a lot going on, it's just delicate. Anyway, it's simply Aperol, Dolin dry vermouth, and freshly squeezed grapefruit juice shaken thoroughly with ice and strained into a chilled cocktail glass. If you need it to have more oomph I'm sure you could play around with gin, vodka, or perhaps bitters, but the weird gentleness of it might grow on you. I've been doing 2 oz-3/4 oz-1 oz, but I should play around with ratios some more just for curiosity's sake I s'pose.
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re: ifjuly
ETA: upon fussing a bit with ratios I'm finding I prefer it the following way:
2 oz Aperol
3/4 to 1 oz dry vermouth (Dolin), to taste
3/4 oz fresh grapefruit juice
1 dash Regan's Orange bitters (optional)Shake with ice until thoroughly chilled and strain into a chilled cocktail glass.
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thanks
i had orange vodka/aperol/grapefruit juice in a bar the other night very good indeed
last night i modified the aperol sour recipe by replacing the orange bitters and simple syrup with stirrings blood orange bitters - which are plenty sweet on their own
very yummy.
tonight i plan on the same thing with gin added into the mix.
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