Spirits & Cocktails

Snooth User: Daniel Petroski


Posted by Daniel Petroski, Jun 26, 2009.

Okay, gr, this one is for you and any other cocktail gurus. Looking for interesting cocktails using Aperol.... there is the obvious Venetian Spritz and the Aperol Sour. Any others ?


Reply by gr, Jun 26, 2009.

RBoulanger is probably who you want to chase down on the Aperol front, as we came to the conclusion that he he's up to owning examples of roughly 50% of the amari available in the state of NY at this point, but I expect he'll chime in.

I'm not as big a fan of Aperol as I am of the denser, darker amari (Meletti, Ramazzotti, Averna, Nonino), but it certainly has its uses, the easiest of which are to treat it like a lighter (it's rather lower proof) version of Campari, so that means throwing it together with orange in various ways (Negroni) and maybe an Americano variation (where it's easy to bump up the proof with the basic spirit without harming the flavor noticeably). And, actually, this is the perfect time of year to be doing that, at least in the northern hemisphere: I'm often found, during summer weekend afternoons, sitting out on the patio with a Campari & soda or similar pretending I'm doing garden work.

I'm at work right now, so away from the cocktail bookshelf, and the only Aperol drink in my little recipe book is the Aperol Schumann (which Schumann's apparently disavowed, but we've gotta call it something), with proportions per RBoulanger:

1¾ oz Aperol
1¼ oz fresh orange juice
¾ oz fresh lemon juice
¾ oz fresh lime juice
¼ oz (or to taste) simple syrup

I've also done that dropping the Aperol to 1 oz and adding 1 oz of London dry gin (a bit of herbal taste blends with the fruit of the Aperol well), and you can turn it into a tall drink by topping it with soda.

I seem to recall hearing a Manhattan variation with the stuff (probably on Nick Jarrett's temporary Manhattan menu at Apothecary), so I'll see if I can track that down later.

Reply by Daniel Petroski, Jun 27, 2009.

Awesome, gr, thanks. I really like the idea of trying Aperol as a swap for Campari in a Negroni. As for the darker drinks, I love Averna. I typically end every night with Averna straight up.... thanks again.

Reply by gr, Jul 14, 2009.

I understand from Phoebe (of Chick's, in Philly) that Al (of the Franklin, also here) has a new drink he insisted she try the other night that he was making with Campari, but she suggested switching in Aperol to avoid having Campari take over the flavor profile. I'll bug Al for the details the next time I see him, if you like.

Reply by Daniel Petroski, Jul 15, 2009.

gr, Please do.... I have been replacing Campari with Aperol in my Negroni's of late due to a surplus of the stuff in the bar. Would love to venture into other cocktails.

Reply by gr, Jul 16, 2009.

Well, play around with it in a Manhattan. Generally the darker amari are closer to the traditional flavor profile there (especially to die for: Carpano Antica -- http://www.snooth.com/wines/carpano... -- which is an amaro / rosso vermouth blend), but it might be a nice lighter touch during the summer months. You'd probably want to use a pretty dry rye too.

Reply by Daniel Petroski, Jul 17, 2009.

gr, thanks again. Great idea to replace the Sweet Vermouth in a Manhattan. Will try later this evening when I am watching the Season finale of Deadwood (thank you Netflix). As for Carpano, yes, my favorite. As for a dry Rye, what do you recommend ? I typically use Sazerac. Dry enough ? Also, another post-query coming.... see the boards.

Reply by gr, Jul 17, 2009.

There's a difference between Carpano, the company, and Carpano Antica. Punt e Mes is their regular (rosso) vermouth, the Antica is vaguely half amaro and comes only in 1 L, corked bottles.

Reply by gr, Jul 17, 2009.

(Not to belittle Punt e Mes, it's some of the best stuff out there. I like it better than the Dolin rosso, whose dry vermouth is the best thing available in that market in the US, unless you go over to the LIllet camp.)

Reply by gr, Aug 4, 2009.

Okay, Dan, I've got another Aperol cocktail for you, but I'm just going to give you a link to my cocktail blog instead of copying and pasting because it's late and I'm lazy: http://alcoholi.st/2009/08/3-august...

Reply by courgette, Nov 2, 2009.

I'm an Aperol fan, and first had it at the home of American friends in Germany, where .5 oz or so in a glass of prosecco was quite trendy. I love that, and have introduced lots of folks to it. It's great with Cristalino, too-- the excellent and CHEAP Spanish sparkler, both white and rosé. Cinzano came out with their own sparkling rose recently-- another great Aperol medium.

I devised my own Aperol cocktail a couple of years ago, though-- it's an homage to a couple of musical friends, the composer William Bolcom and his singer bride, Joan Morris. I told them it was tangy, sweet, deceptively intoxicating and a wee bit bitter, in a delightful way-- just like they are! As you can see, it's kind of a hybrid Negroni/sour.

1 oz gin (I prefer Plymouth)
1 oz Lillet (or good dry vermouth)
1 oz Aperol
.5 oz lemon juice
a goodly dash of orange bitters

Shake w ice, strain into cocktail glass. Drop a stemless cherry into the glass, where it can glow malevolently through the orangey fluid!

Reply by courgette, Nov 2, 2009.

I knew I'd seen another cool Aperol recipe lately, and just tracked it down-- a creation of the brilliant Gary Regan.

The Interesting Cocktail
Created by Gary Regan, 2007.

2 ounces Don Julio, El Tesoro, Milagro, or Partida Blanco Tequila

3/4 ounce Aperol

1/4 ounce dark crème de cacao

1/4 ounce fresh lemon juice

4 grapefruit twists, 1 of which is the garnish

Pour the tequila, Aperol, crème de cacao, and lemon juice into a mixing glass. Release the oils from 3 of the grapefruit twists into the glass by gently twisting them, then add them, along with lots of ice, to the glass. Shake for approximately 15 seconds, strain into a chilled champagne flute, and add the remaining grapefruit twist as garnish.

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