Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

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.

New Friend

  • 1.5 oz Bourbon
  • .75 oz Aperol
  • .75 oz Lillet Blanc

Garnish: Orange Twist

Glass: Coupe

Tools: Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice until cold.  Strain into a chilled coupe glass and garnish with an orange twist.

This is a recipe from the Potation Handbook by Steve Carrow of Naha in Chicago.  It is a variation on the classic cocktail Old Pal.

Odd Pal

  • 1.5 oz AppleJack
  • 1 oz Lillet Blanc
  • .5 oz Aperol

Garnish: Orange Peel

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass with ice and stir until cold.  Strain into a chilled coupe glass and garnish.

This is a recipe from Imbibe Magazine and is attributed to Oddfellows in Dallas.  It is Oddfellows’ “modern-day take on the classic Old Pal cocktail.:

Ragtime

  • 1 oz Rye Whiskey
  • 1 oz Ramazzotti Amaro
  • 1 oz Aperol
  • 2 dashes Peychaud’s Bitters
  • Mist of Absinthe

Garnish:  Orange Twist

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer, Atomizer (loaded with absinthe)

Preparation:  Mist the inside of a mixing glass with absinthe, combine the remaining ingredients and stir with ice.  Strain into a chilled cocktail glass and garnish with an orange twist.

This is a recipe from Imbibe Magazine and is attributed to Jeremy James Thompson of Raines Law Room in New York City.

Old Money

  • 2 oz Bourbon
  • .5 oz Aperol
  • 2 barspoons Walnut Liqueur
  • 10 drops Angostura Bitters
  • 3 drops Allspice Dram, for garnish

Garnish:  Orange Zest, Orange Oil, Allspice Dram

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Zester

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.

Shaddock’s Fizz

    • 2 ounces Aperol
    • 3/4 ounce Grapefruit Juice
    • 1/2 ounce St.Germain Liqueur
    • 2 ounces Champagne, or to taste

Garnish:  Grapefruit Twist

Glass:  Highball

Tools:  Mixing glass, Cocktail Shaker, Bar Spoon

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.

Frisky Dingo

  • 1.5 oz Tequila
  • 1 oz Grapefruit Juice
  • .5 oz Aperol
  • .5 oz Honey Syrup
  • .5 oz Lime Juice

Garnish:  Grapefruit Slice

Glass:  Old-Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker.  Strain into a rocks glass over ice.  Garnish with a grapefruit slice.

This is a recipe from an article in the Wall Street Journal and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as:

A pleasantly sweet, tart and slightly bitter cooler that’s a little too easy to gulp down.