Robyn Gray recommends this contemporary classic with a subtle smoky note.
• 1 oz Los Siete Misterios Mezcal Doba-Yej
• 1 oz Aperol
• 1 oz maraschino liqueur
• 1 oz lemon juice
• Garnish: grapefruit zest
Division Bell
Summer of spritz
Aperol is the bright, bittersweet taste of the season
The vibrant orange hue of an Aperol Spritz is as cheerful as a sunny day, its refreshing flavour as uplifting as happy hour itself.
The spritz combines effervescent Prosecco with bittersweet Aperol, an aperitif that is low in alcohol (only 11% ABV), but high in flavour. A subtler version of its cousin Campari, Aperol’s flavour derives from gentian, rhubarb, cinchona and other botanicals that whet the appetite and quench the thirst.
Aperol Spritz
The 3-2-1 formula for this summer classic couldn’t be easier.
• 3 oz Prosecco
• 2 oz Aperol
• 1 oz soda
• Garnish: orange slice
Sangue di tigre
Recipe courtesy of bartender Daniel Dominguez, bar manager at Sopra Sotto.
• 1 oz Siete Misterios mezcal (Doba Yej)
• 1 oz Aperol
• 0.75 oz lime juice
• 0.25 oz simple syrup
• Ginger beer
• Dash of crème de cassis
Playin’ Cello
This bright, elegant cocktail is by Nico Tognon at Tutto Restaurant and Bar.
• 1.5 oz Tanqueray gin
• 0.5 oz Luxardo Limoncello
• 0.5 oz Aperol
• 0.5 oz lemon juice
• 1 oz homemade raspberry syrup (see below)
• Garnish: lemon twist
La Colmena
Recipe courtesy of Bodega on Main
• 0.75 oz Tanqueray No. Ten Gin
• 0.75 oz Appleton Estate Reserve Blend
• 0.5 oz Aperol
• 0.5 oz Lime
• 0.5 oz Honey Ginger Syrup
• 2 dashes of Lavender Bitters
• 2 oz Cava
• Grapefruit Peel
JOEY’s Jungle Bird
In this updated tropical classic, Campari is swapped out for subtler Aperol.
• 1.5 oz Appleton Estate Signature Blend rum (formerly Appleton Estate V/X)
• 0.5 oz Aperol
• 0.5 oz lime juice
• 1.5 oz pineapple juice
• 0.5 oz cane or simple syrup
• Garnish: Fresh lime wheel
A Bit Curious
Recipe created for the Punch Brunch 2020 by Sabrine Dhaliwal, bar manager of Juke Fried Chicken in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.
Schwing
This floral bubbly drink created by David Wolowidnyk is ideal as a reception cocktail for any of your spring flings.
• 1 oz gin or vodka
• 1 oz Aperol
• 0.5 oz lemon juice
• Dash orange flower water
• 2 oz sparkling wine
In Bloom
Created by Jeff Savage, head bartender at the Fairmont Pacific Rim, this cocktail captures all the berry bright, delicately floral flavours of summer. Note that you will need an electronic scale to measure the ingredients for the sherbet.
• 1.5 oz raspberry-infused pisco (see note)
• 0.5 oz Aperol
• 1 oz lemon juice
• 0.5 oz Grapefruit and Rose Sherbet (see recipe below)