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recipe c its-not-so-bad-aperol

Photo by Stuart Mullenberg

It's Not So Bad Aperol

Aged rum and Aperol imbue some spirit into this peppercorn-infused fizzer.
 
1 oz. aged rum (Caudle uses Havana 3-year)
2/3 oz. Aperol
2/3 oz. fresh grapefruit juice
1/3 oz. vanilla-peppercorn syrup*
Dash of fresh lemon juice
Sparkling wine
Tools: shaker, fine strainer
Glass: flute
Garnish: grapefruit twist
 
Combine all ingredients, except sparkling wine, and shake with ice. Double strain into a chilled glass, top with sparkling wine and garnish.
 
*Vanilla-Peppercorn Syrup
2 cups granulated sugar
2 cups water
1 Tbsp. whole black peppercorns
1 Tbsp. cracked black peppercorns
2 vanilla beans, split lengthwise
 
Combine all ingredients in a small saucepan over medium-high heat and stir until sugar dissolves. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Remove from heat and cool to room temperature. Pour all ingredients into a jar once cooled, seal, and let sit overnight. Double strain mixture the next day, and transfer to an airtight container. Keep refrigerated for up to 1 month.
 
Nate Caudle, Little Jumbo, Victoria, British Columbia

 

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