Creation of veteran Australian bartender Grant Collins. Grant has released a cocktail book titled Mix It Up as well as open venues and tailored menus for several iconic cocktail bars such as The Collins Bar at the Hilton in Adelaide, The Powder Keg in Potts Point and most recently, Olio Kensington St.
The Archangel is a bitter riff on a classic martini. Vermouth is substitued for a slightly larger measure of Aperol, the bitter Italian aperitif.
The Qui Oui is an incredibly tasty twist on the very popular Italian drink, the Aperol Spritz. The elderflower liqueur and kiwi syrup bring sweetness to this slightly bitter drink, making it very easy to drink. First created by Nico de Soto of Mace in New York.
The Aperol Spritz has become hugely popular in recent years. It’s a low alcoholic, refreshing sipper perfect for the warmer months. Whilst only slightly bitter, I like to sweeten it up a little.
Aperol and tequila work remarkably well together. The sweetness from the agave compliments the bitter nuances of the grapefruit and the complexity of Aperol. A perfect daytime sipper.
Creation of NY bartender Sam Ross (also responsible for the modern classic smokey, honey, whiskey cocktail, the Penicillin). The ideal aperitivo and super easy to make with 4 ingredients in equal parts.
The Basil Daisy is an easy to drink, herbacious cocktail with subtle bitter notes due to the addition of Aperol. As featured in Imbibe Magazine.
Designed to be enjoyed all year round with a winning combination of tequila and Aperol. The bitter and sour flavours are balanced by the sweetness of the elderflower.
Aperol is an Italian aperitif made from bitter orange, gentian root, rhubarb and cinchona bark (a key ingredient in tonic water). It displays much more subtle bitter flavours when compared to Campari, making this cocktail a great summer sipper.
Creation of Bacardi Legacy 2015 entrant, Barney Toy. Inspired by the luxury and style on board Pan American Airway’s 1st Class flight that flew Florida to Havana during Prohibition.