Preparation: In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint. Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.
This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.
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: In a cocktail shaker, combine the Aperol, bourbon, honey, lemon juice and sugar. Shake well. Fill a rocks glass with ice, and pour in contents of the shaker. Top with club soda, and garnish with orange slice.
This is a recipe from the New York Times and is attributed to Terroni in Los Angeles.
Preparation: Muddle 2 strawberries in mixing glass. Add the remaining ingredients, except the soda, and shake in an ice-filled cocktail shaker for 15 seconds. Strain into a Collins glass over ice. Top with soda. Garnish with a strawberry.
This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to the Darby in New York. The article describes the drink as follows:
This drink may appear overly sweet – it has strawberries, after all – but it has the heart of a Manhattan (bourbon, sweet vermouth and bitters) so it’s not the saccharine concoction you might expect.