The version above is from the back of the Okar bottle, which uses a mint leaf garnish rather than lemon myrtle leaf (an Australian species) listed on the website. I have converted volumes to nearest ounce equivalents.

Notes: Basil syrup: Heat 1/2 c. sugar and 1/2 c. water with 10-12 basil leaves until simmering, stirring to dissolve the sugar. Cut heat and let steep 30 minutes. Strain.
Would probably work on the rocks, as well as batched for a summer party.

I have used Rittenhouse and Wild Turkey 101 Rye for this and it has been well received by family. Another dry vermouth would do, but I like the profile of Carpano Dry for this.

The Okar Island Bitter is probably closest to Select Aperitivo in its overall bitter/sweet profile and balance. The differences are that the Okar doesn't have the clear vibrant red color of the Select, and it has a subtle mint and red berry while Select has more rhubarb flavor.

Some recipes call for just a squeeze of lime juice from a lime wedge that then becomes a garnish. A full 1/2 ounce of lime juice can be somewhat bitter and some recipes call for a little simple syrup, presumably to balance. Some other versions employ ginger syrup and club soda in place of ginger beer.

A sprightly but sophisticated apple drink that captures the essence of a tart slice on a hot day. Can add Angostura for an earthier drink, but I find the recipe as-is more delicious.

Laseter suggests Gentilly barrel-aged gin. Licor 43 reportedly works well as a sub for the Drambuie.