- 1.5 oz Laird’s Bonded Apple Brandy
- .75 oz Aperol
- .5 oz Lillet Rose (or Blanc)
- Dash of Orange Bitters
Tools: Cocktail Shaker, Bar Spoon, Strainer
Preparation: Stir with ice in a cocktail shaker and strain into a chilled coupe.
This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle. It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.