Aperol and two aperitif wines are bolstered by a base of overproof rum.
¾ oz. Jamaican rum (Mabel uses Smith & Cross)
¾ oz. Cocchi Americano
¾ oz. Aperol
¾ oz. Byrrh
2 dashes orange bitters
Tools: barspoon, strainer
Garnish: dehydrated orange wheel (optional)
Stir all the ingredients with ice to chill, then strain into a chilled glass. Twist an orange peel over drink, then discard; garnish.
Joseph Akhavan, Mabel, Paris
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.