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 The secret of Aperol's unique flavour and colour is a subtle blend of bitter oranges, gentian, rhubarb and an array of herbs and roots. The recipe, unchanged since its first creation in 1919, is a closely guarded secret. Use as you would Campari - serve with soda, fresh orange, use in a classic Negroni cocktail or try this little number, created by Umberto Marques of Oloroso Bar, Edinburgh. Rhubarbski: 2 measures Belvedere Orange vodka, 2 bar sppons Aperol, 2 bar spoons rhubarb puree, dash Peychaud bitters. Stir with ice, strain and serve. |
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