2 oz Gin
1 oz Aperol
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

History

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.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Adapted from an unnamed recipe by Matthew Hupert (Chowhound user Thew) and named by Dan Chadwick.
Year
2009
Is an
altered recipe
Reference
Curator
Not yet rated
Average
4 stars
(19 ratings)
YieldsDrink
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From other users
  • good, but somehow not more than the sum of its parts. — ★★★
  • Bitter and botanical but the Maraschino comes through in very nice way. — ★★★★
  • Tastes lighter than it is. Ruby red grapefruit flavors. Made it with a lemon twist because that's what I had. — ★★★★
  • Very good. Light. Even at 1/2 oz, the Maraschino flavor is forward. — ★★★★★
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Comments

I stumbled upon this drink by accident today: it was the featured cocktail of the day at Kindredcocktail.com. 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.