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.
Preparation: Combine the bourbon, Aperol, walnut liqueur and bitters in a mixing glass. Add ice and stir for 30-40 rotations. Strain into an old-fashioned glass over large ice. Garnish with orange oil by zesting a patch of the orange over the drink. Garnish with 3 drops of Allspice Dram.
This is a recipe from an online article about 20 Iconic Chicago Cocktails and is attributed to Benjamin Schiller of Boka in Chicago.
Preparation: Pour Aperol, grapefruit juice and St.-Germain into a cocktail shaker. Shake well. Fill a highball glass with ice, and pour in contents of shaker. Top with Champagne and add grapefruit twist.
This is a recipe from the New York Times and is attributed to Peels in New York City.