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Entries tagged with 'aperol'

The Charming Foxhole

Serious Eats Nick Caruana Post a comment

This bitter and refreshing amaro-laced tequila cocktail from Aaron Joseph of Wit and Wisdom in Baltimore, MD gives a nod toward the Negroni More


Serious Eats Nick Caruana Post a comment

A simple mix of muddled cucumber, gin, and Aperol makes for a cooling and refreshing cocktail. More

How to Stop Worrying and Learn to Love Bitter Drinks

Drinks Michael Dietsch 16 comments

If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step. More

Intro to Aperol

Serious Eats The Serious Eats Team 1 comment

Audrey Saunders of Pegu Club in New York created this fruity and bittersweet drink to introduce customers to the flavor of Aperol. The cocktail is citrusy and mildly herbal, with a subtle undercurrent of bitterness. More

New Friend

Serious Eats Nick Caruana Post a comment

This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination. More

Cranberry, Aperol, and Soda

Serious Eats Autumn Giles Post a comment

Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage. More

Your New Summer Drink: Luxardo Aperitivo

Drinks Andrew Strenio 3 comments

If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Luxardo's new Aperitivo strikes an interesting balance in between. More

Peach and Aperol Bellini

Serious Eats Heather Meldrom Post a comment

In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix. More

Rhubarb and Roses

Serious Eats Autumn Giles Post a comment

Rhubarb is a noted ingredient in the Italian aperitif Aperol. Pairing Aperol with the rhubarb shrub really highlights this flavor note and lets the more savory side of rhubarb shine. More

10 Aperol Cocktails to Welcome Spring

Drinks Maggie Hoffman 3 comments

Is it spring yet? If you're getting primed for warmer weather, we recommend a little Aperol: it's fruity and fresh like a summer drink, but bracing and bitter like the citrus of winter. If you are looking for ways to use up the last of February's citrus, pairing it with this Italian aperitif is just the ticket. (It's also delicious mixed with a wide range of spirits and liqueurs, or just used to flavor a glass of Prosecco.) Here are 10 delicious cocktail recipes to get you started. More

How to Make Pok Pok's Rhubarb Blush Cocktail

Drinks Jaclyn Einis 1 comment

A muted, orangey pink, the Rhubarb Blush from Pok Pok Ny is like a lovely liquid SweeTart. Here's the recipe so you can make it at home. More

Pok Pok's Rhubarb Blush

Serious Eats Jaclyn Einis Post a comment

Pok Pok Ny's Rhubarb Blush is sweet, tart, and tangy—the perfect foil for a meal of spicy Thai food. More

Elevate Your Aperol Spritz: Make an Aperol Fizz

Drinks Maggie Hoffman Post a comment

The Aperol Spritz is popular for a few reasons. The combination of bittersweet Aperol and prosecco, lightened with soda water, is just the thing to quench the thirst and whet the appetite. Here's an updated recipe, frothed up with seltzer and egg white. More

Cotogna's Aperol Fizz

Serious Eats Maggie Hoffman Post a comment

This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz. More

Pecos Punch from West of Pecos

Serious Eats Lauren Sloss Post a comment

The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit. More

The Modern's Girovita

Serious Eats Maggie Hoffman 1 comment

This spin on a Pimm's cup uses a good dose of Aperol, and is named for an old Aperol advertisement that claimed that Aperol was good for maintaining your slim figure. More

The Modern's Beneventano

Serious Eats Maggie Hoffman Post a comment

This refreshingly bitter aperitif cocktail from The Modern in NYC is a variation on the Americano. It calls for saffron-tinted Strega, an herbal liqueur produced in Benevento, Italy (for which this cocktail is named.) More

Il Padronne

Serious Eats Melody Fury Post a comment

A play on the classic Negroni, this cocktail created by Patrick Reynard at Pourhouse in Vancouver, BC, is lighter in body and has subtle melon and citrus aromas. More

Testa Rossa

Serious Eats Melody Fury 2 comments

For this coral colored drink, Brian Grant of Pourhouse in Vancouver, BC selected local Victoria Gin, but if you can't find it, you can substitute Beefeater. Be sure to shake hard and fast to properly combine the egg white and citrus. More

The Paper Plane

Serious Eats J. Kenji López-Alt 1 comment

Bourbon, Aperol, Nonino, and fresh lemon juice come together in equal proportions for a drink that's a little sweet, a little bitter, a little fresh, and a little too easy drinking. More

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