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I am on board with simon s here. Raising the proportion of limoncello made this for me. Basil doesn’t seem to ad much and perhaps could be dropped.

We think the heart of this cocktail is the dance between the Cachaca and the Limoncello. The syrup intrudes on that so we omit it. Also, it doesn't hurt to up the Limoncello a bit at the expense of the aperitivo.

Couple of negative(ish) comments here, but I made this as directed and very much enjoyed it. Got a lovely foam with the egg white. Just the right sweet/sour balance for my palate. I’m putting it in my little black book!

Not a terrible drink by any stretch, but not really for me. I think my poor quality limoncello may have been at fault, but it, the cachaça, and the Aperol just did not go together. The basil was mostly lost under the cacophony of flavours.

I'm also quite certain that the pictured drink didn't include an egg white, which might be a good call.

After trying both version, a red bitter liqueur works better than an aperitivo in this recipe

I prefer a Haitian Clairin over Cachaca, so we used Clairin Sajous at 113 proof. It is also made from Sugar Cane juice. Did increase the alcohol hit of the drink, but in a favourable way. Would definitely have this again. Did not have as strong as a lemon flavour as I would have expected. Excellent aperitif.

Delicious, light and complex. I had 2:1 honey syrup so I added to taste after the initial amount. I’ll make this again.

A little less honey. Add to taste.