April 11, 2014 – The Republic Steakhouse
3/4 oz. lemon juice
1/4 oz. sugar syrup
1 3/4 oz. Aperol
Dash orange bitters
Shake well with ice in a shaker and strain into a sour glass.
This was the winner of the night, tasting almost exactly like fresh-squeezed grapefruit juice. Sweet, tart, and just a tiny bit bitter. It had a tingly effect on the tongue the way a very carbonated sparkling wine will sometimes give. I would choose this on a hot evening to start off a light dinner.
An aperitif originally created in Padua, Italy, in 1919, Aperol didn’t become popular until after World War II. Made from bitter orange, gentian, and rhubarb, among other things, Aperol is very similar to Campari but with a lower alcohol content (11%; less than half that of Campari).