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Category Archives: Aperol
November 26, 2012Posted by on
This one came about during the election season as a way to artfully pair a shot and a beer in the same glass.
- 1 oz bourbon of your choosing
- .5 oz Aperol
- .5 oz lemon juice
- .25 Marie Brizard orange liqueur
- 2 oz brown ale or similar roasty, malty beer
Build in order over ice in a double old fashioned or collins style glass, garnish with a wedge of lemon. The finished product is slightly bitter from the Aperol, malty and chocolaty from the ale with a nice citrus pop in it from the remaining ingredients.
January 25, 2012Posted by on
The original name for this one is much better, but I am loth to publish it for the whole world to see. If you stop by Ted’s Bulletin on a night that I’m behind the bar, and ask me really nicely, I’ll tell you:
- 1.5 spiced rum
- .75 white port
- .5 Aperol
- .5 dry vermouth
Shake, strain, and serve up with an optional twist. I made this as a way to try to push some of both our white port and our Aperol and thought at first that this wouldn’t really be an appropriate winter-time drink. I was wrong though, right behind the orange is a strong hit of vanilla on the palate, and an herbaceous bitter comes through about 5 seconds after taking a sip, which doesn’t linger too long at all. This would be a good cocktail hour drink before a heavy, creamy meal, but would also pair well with a dark chocolate cake at the other end of dining.
November 30, 2011Posted by on
This here is a variation of the The Mother-in-Law, inasmuch as it uses citrus, bitter orange liqueur, and Chartreuse. This concoction is a bit lighter and more easy going though, as it can be served on the rocks or punch style if you prefer:
- 1.5 oz white rum
- .75 Cointreau
- .5 Green Chartreuse
- .5 Lemon juice
- .25 Aperol (or Campari if Aperol isn’t available)
Build in ice filled shaker, shake, and strain into chilled cocktail glass, float a lemon wheel on top (or pour into old fashioned glass and garnish with lemon wedge, a sprig of your favorite aromatic herb, or a few brandied cherries).
Drinking this is like having a tart lemonade in an herb garden and it goes quite well with fish and lighter fried foods. It’s also easy to batch this up to make enough for a punch bowl or a picnic. I am also going to try making this without the rum and using it either as a marinade for fish or as the base of a lemon caper sauce.
September 21, 2011Posted by on
To continue on my Aperol kick I wanted to make something a little warmer and sweeter to herald the coming fall, so I figured that I would work with some white port and one of my favorites, Green Chartreuse. I first made this drink and then passed it around to my Chef and some of my coworkers to name it. We finally figured that something as bitter-sweet as this ought to have a similar association, thus we named it the Mother-in-law:
- 1 Plymouth Gin
- .75 white port
- 2 dashes Aperol
- 2 dashes orange bitters
- 1 dash Peychaud’s bitters
- 1 dash Green Chartreuse
- lemon wheel
Lightly shake the gin, port, Aperol, and orange bitters over ice, strain into a chilled cocktail glass that has been washed in the Green Chartreuse. Float the lemon wheel and then dash the Peychaud’s onto the wheel so that it disperses on the top of the cocktail.
This drink maintains a very herbal aroma throughout the experience while gradually changing from bitter to sweet. The white port adds some interesting fruit notes that mellow out the already smooth gin and tie together all of the citrus from the bitters and Aperol. One could substitute Campari for the Aperol, or leave out the lemon wheel to let the Peychaud’s dive a little deeper into the glass. This is only a suggestion and of course everybody should drink their cocktails the way that they prefer*.
*Unless its Scotch. Why would somebody ever order a Caol Ila 12 year with rocks, an equal measure of water, and a twist? That’s a perfect way to ruin an otherwise tasty and enjoyable libation.
August 29, 2011Posted by on
Aperol is an Italian aperitif and bitters, with strong orange and herb notes, being made from bitter and sweet oranges, rhubarb, gentian, cinchona, and a slew of other secret ingredients. It has been around since 1919 when it was originally made by the Barbieri company. Now it is produced by the Campari group, with their original eponymous and very similarly profiled aperitif. While we use Campari mostly in the Negroni or Americano and sometimes with soda, we more often use Aperol in a Spritz. Here is my take on the the classic Spritz:
- 1.25 Aperol
- 1 Prosecco
- 1 San Pellegrino
- .5 St. Germaine
- 1 dash Peychaud’s Bitters
- 1 dash Orange Bitters
- 1 slice each lemon, lime, and orange
Shake the Aperol, St. Germaine, bitters, and orange until the citrus has been extracted into the mix, pour into a collins or highball glass, top with the bubbles and stir once. Garnish with your remaining citrus.
This makes a bright orange tall drink that is great for brunch, early afternoons, or as a lighter cocktail hour drink before dinner, or really anytime during summer and early fall. The bitter from the Aperol takes a moment to set in as all of the floral, sweet, citrus and tart apple mixes on the palate.