Name: Intro to Aperitivo
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Orange-red aperitivo; 30 ml Gin; 15 ml Lemon juice; 5 ml Sugar syrup (2:1); 1 dash Aromatic bitters; 4 drop Saline solution 4:1

Intro to Aperitivo
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Photographed in an Urban Bar Alto Coupe 18cl

Ingredients:
1 ²⁄₃ oz	Bittersweet orange-red aperitivo
1 oz	Hayman's London Dry Gin
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters
4 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Gin-laced, bittersweet and citrusy.

View readers' comments

History:

Adapted from a recipe created by Audrey Saunders at her Pegu Club bar in Manhattan, New York City.

More cocktails by Audrey Saunders

Nutrition:

One serving of Intro to Aperitivo contains 200 calories

Alcohol content:

0.9 standard drinks
13.18% alc./vol. (13.18° proof)
13.2 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John Taylor

21st May at 09:17

Oops I've been using Luxardo aperitivo in red bitter liqueur recipes (still tasted good to me :-P ) so this time I have the right ingredient for the job. I almost forgot the saline and it does make a difference.

Simon Difford

21st May at 12:24

I'm a huge fan of Luxardo aperitivo. Indeed, pretty much everything Luxardo make!

Terry Wattley

10th May at 21:09

I had a glut of lemons and a half bottle of Aperol I needed to finish so gave this a try and really enjoyed it, as did my better half.

I found it nicely balanced with a bitter(ish, it's only Aperol) start fading to juicy sweet and sour finish.

Justine Fehley

26th February at 01:46

I took some liberties with the recipe and used Stellare Primo, Gin Mare, and simple syrup. Turned out pretty good.

Adam G. Manning

10th February at 18:53

Does the Diffords Guide have an aversion to the word (or brand) Aperol?
Most of your recipes happily state a brand and we can take it as a generic term for a whole category, but it seems odd to avoid it entirely.

Simon Difford

11th February at 07:25

I hope to replace Aperol with another brand soon.

Nata Niki

8th February at 22:03

Good. Once again confirmed the significance of citrus oils

Andre Zimmermann

8th February at 01:34

The Jigger I ordered had just arrived. It states liquid measurements in ml and oz. When I look up a recipe all measurements are given in shots and fractions thereof.
Now, how helpful is your Jigger?? Or, how should I use it??