aperol

HOPEROL FLIP

Ingredients:

  1. 1 ½ ounces IPA beer
  2. 1 ounce Aperol
  3. ¾ ounce Old Tom gin
  4. ¾ ounce fresh lemon juice
  5. 1 egg white
  6. Orange peel, for garnish

Preparation:

Pour IPA into a chilled cocktail, coupe, or double rocks glass. Combine Aperol, gin, lemon juice and egg white in a shaker and shake briefly just to combine, then add a handful of ice and shake vigorously for a minute or so. Strain into your glass, garnish, serve immediately.

What I would give to be in the Galleria today - even though I can’t afford to go shopping everyone can afford WINDOW shopping , right? It’s the most beautiful shopping center I’ve ever been in and I think my favourite bit has to be the Aperol and Campari bars at the front of the building overlooking the Duomo and square. Aperol Spritz were a BIG part of my time in Italy. To making a spritz is as easy as 1 , 2 , 3 : 1 part soda water , 2 parts aperol and 3 parts prosecco. Spritz is undoubtedly a summer drink so I’m willing the sun to come quick to I can have one again!

2

The Gil Pender - Invented August 24th, 2013

Bourbon - Aperol - Sweet Vermouth - Allspice Dram

A Boulevardier is defined as “a frequenter of the Parisian boulevards.” By taking the classic cocktail and adding Allspice Dram, it gives it an almost romantic spice that you would want to enjoy on a rainy night. Enter Gil Pender, the protagonist from Midnight in Paris. A man who walks the streets of Paris at night, hoping to be transformed to a magical time (Paris in the 1920’s) and thinks the city is most beautiful at night and in the rain. He is a hopeless romantic, a man who spent time in his golden era and learned how he could improve his life from it, a modern Boulevardier: The Gil Pender.

This is called the Ides of March.  It is the winner of the About.com whiskey cocktail contest.  

1.5 oz Maker’s Mark Bourbon (we used Bowman Brothers), 1 oz Aperol, ¾ oz blood orange syrup, ¼ oz lemon juice

The flavors are delicious, but the drink is too sweet.  We might try blood orange juice instead of the syrup to cut the sweetness.  This is typical of us; we love bitter and dry.

Here is the recipe: http://cocktails.about.com/od/Bourbon-Cocktail-Recipes/r/Ides-of-March-Cocktail-Recipe.htm?nl=1

Cheers!  (And beware the….)