Aperol is one of our favorite Italian aperitivo spirits. We first got hooked on it in Munich a few years back when Aperol Spritzes were the thing to order. It can be used in place of Campari for less bitterness in most cocktail recipes.
The Archangel is a refreshing summer cocktail we first had at Locanda where the Mixologist was kind enough to provide the recipe. The recipe is also printed in Jim Meehan’s excellent The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy.
0.75 ounces Aperol
2.25 ounces Gin (we use Beefeater)
2-3 slices of Cucumber
Cucumber slice for garnish
Muddle cucumber together with Aperol, Gin and ice. Add more ice, stir then strain into a chilled cocktail glass and garnish with a cucumber slice (note: original recipe called for lemon twist, but we prefer the cucumber).
The finished product:
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Classy, very nice. Congratulations on properly straining the drink.
Thanks Joseph – I admit, I used a fine mesh strainer not shown in the picture above.
Delightful, I will pick up a bottle tomorrow!