This mezcal drink, made with bittersweet Aperol and fresh lemon, can go two ways: with Angostura bitters, it's spicy-earthy-cinnamony. Or try chocolate bitters, which play up the sweet and bitter orange flavors in the Aperol.
'Aperol' on Serious Eats
This bitter and refreshing amaro-laced tequila cocktail from Aaron Joseph of Wit and Wisdom in Baltimore, MD gives a nod toward the Negroni
A simple mix of muddled cucumber, gin, and Aperol makes for a cooling and refreshing cocktail.
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.
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.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix.
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.
Pok Pok Ny's Rhubarb Blush is sweet, tart, and tangy—the perfect foil for a meal of spicy Thai food.
This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz.
The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit.
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.
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.)
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.
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.
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.
This playful drink from Brandon Burkart of Haddingtons in Austin, Texas, is a bit like liquid cinnamon hearts with a long citrus finish...in the best way possible.
Amaro Montenegro and Aperol extend the flavors of fresh orange juice so naturally you could imagine you're just sipping the nectar of the best oranges you've ever encountered.
This poppy-hued drink from The John Dory Oyster Bar in New York City is richly citrusy and fragrant, with a puckering tartness that lingers.
We served this tart, tangy, and boozy Negroni-inspired punch at our 3rd Annual Serious Eats Cookie Swap, and the revelers demanded a second batch almost immediately.