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.

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.

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

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.

Good. Once again confirmed the significance of citrus oils

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??