Citrus, herbaceous, orange
Gorgeously colored, this is a vibrant poolside drink. Serve with prawns, avocado, and a spinach salad.
Bartender Audrey Saunders invented the recipe to introduce squeamish Americans to the wonders of bitter cocktails. One of the best party drinks ever invented, it’s a universal crowd pleaser that features Aperol (page 90), a glowing aperitif made in part from crushed orange peels. Buoyed by gin and lemon, Aperol’s slightly bitter finish becomes polished and palatable, even for those who frown at the thought of bitter flavors.
2 ounces (60 ml) Aperol
1 ounce (30 ml) London Dry gin (Beefeater)
¾ ounce (22 ml) fresh lemon juice
¼ ounce (7 ml) simple syrup (page 241)
Dash of Angostura bitters
Orange peel, for garnish
Shake ingredients with ice and strain into a chilled coupe glass. Garnish with an orange peel perched on the rim of the glass.