It's a rare cocktail in which Aperol (a bright orange, low-proof Italian aperitivo) takes center stage. A version of this is a mainstay on the menu at the famed Pegu Club, where the drink's garnish of orange peel is flamed before it is dropped into the drink.
- 2 ounces Aperol
- 1 ounce gin
- 3/4 ounce freshly squeezed lemon juice
- 1/4 ounce simple syrup (see NOTE)
- 1 dash Angostura bitters
- Twist of orange peel, for garnish
Fill a cocktail shaker halfway with ice. Add the Aperol, gin, lemon juice, simple syrup and bitters. Shake well, then strain into a chilled cocktail (martini) glass. Twist the orange peel over the drink to release its oils, then drop it into the glass.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through; store indefinitely.
From Audrey Saunders, mixologist at the Pegu Club in New York.
Tested by Michael Taylor.
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