Penultimate Word

2 oz Gin
1 oz Aperol
12 oz Maraschino Liqueur
1 oz Lemon juice
1 twst Orange peel (as garnish)
Shake, strain, rocks, lowball, garnish
Matthew Hupert's original unnamed recipe specified Hendrick's Gin and used the ratio 1-1/2:1:1:1. It was a sweeter cocktail, with a much stronger Maraschino presence.
From other users
  • Very good. Light. Even at 1/2 oz, the Maraschino flavor is forward. — ☆☆☆☆☆
  • Tastes lighter than it is. Ruby red grapefruit flavors. Made it with a lemon twist because that's what I had. — ☆☆☆☆
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1 Comment

<br />I stumbled upon this

I stumbled upon this drink by accident today: it was the featured cocktail of the day at I looked over the ingredients and decided to give it a try. I used a top-shelf gin, made by St. George in CA named Terroir. It is NOT a London Dry style gin; it is, as you might guess from the gin's name, a gin made from a variety of CA botanicals, including "Douglas Fir, CA bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingrediients." I also reduced the lemon juice from 1 oz to 1/2 oz, and used a fat 1/2 oz Maraschino liqueur. The result was a splended drink, in part, I believe, to the uniquely earthy but wholey drinkable St. George gin. If this gin is not available, I recommend using a highly botonical gin such as Magellen Blue, Citadelle, or Tanqueray Bloomsbury. Tanqueray Ten may work well, also. Oh, yes, before I forget, I rated this drink 5.0 using the changes I made. How well another gin will work, I will leave to others to discover and comment on. Meanwhile, enjoy this drink; it is full of flavors.