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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.
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.
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??