For this drink I wanted to highlight the rhubarb in Aperol, drawing that flavor out with bitters. The lack of an acid lets the sweetness in the two liqueurs shine without a need for additional sugar. Gin takes a backseat but its juniper and botanicals are a fine base to build on. The amaro provides a depth of flavor while the dry vermouth evens out the middle.
Bright Aperol marries well with the subtle sweet bitterness of Amaro Nonino in this gin-based cocktail, inviting you to sit and sip and contemplate. The flavors are complex and sweet at the start and fade into a warm bitter afterglow at the finish.
1.5 oz London dry gin
.75 oz Aperol
.5 oz dry vermouth
.25 oz Amaro Nonino (or another sweeter amaro)
3-4 dashes Fee Bros rhubarb bitters
Stirred and served up with an orange twist for garnish.
This concoction was featured as cocktail of the week at Grand Cafe in late February, 2013.