A subtle blend of an array of herbs and roots, bitter orange, gentian and rhubarb, using an unchanged secret recipe from 1919.
- 1 oz Aperol
- Juice of half a lemon
- 0.5 oz Simple Syrup
- 0.5 oz Egg white
- 2 oz Brut Champagne
- Wide strip of orange zest for garnish
Add the Aperol, lemon juice, simple syrup and egg white to a cocktail shaker and fill with ice. Shake until well-chilled and frothy. Pour the Champagne into a Martini glass. Strain the Aperol mixture into the glass. Pinch the strip of orange zest to release its oil into the glass and then lay it atop the foam.
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