Merchant of Venice

I have now bought a bottle of Aperol, as a gateway into the world of bitter drinks. This looks great in the bottle, but then so does Campari.

I got the recipe from Difford’s Guide. Difford identifies the Oriental in Barcelona as the origin of the drink, but doesn’t name a creator. It is no longer on the menu at the Oriental.

  • 2 oz Vodka
  • 2 oz Honey
  • 1/2 oz Aperol
  • 1/2 oz Lemon juice
  • 1/2 an egg white

Stir the honey and the vodka in the shaker until they are combined. Add everything else and shake venicewithout ice (dry shake.) Add ice and shake again, then strain into a chilled tall glass.The first time I went to dry shake this, the lid flew off the shaker and the liquid went all over me and my hair, and all over the kitchen wall and floor. It turns out that egg expands when you shake it.

I was flustered and thirsty the second time round, so didn’t have much patience, which turned out to be a particular problem in measuring the honey. How can it be accurately measured anyway? Aside from my mixing of it being a bit sweet, it is a really lovely drink and worth the effort. Velvety and unctuous. I would pay money for it, something I can’t say for everything I’ve made. Ricardo also greatly approved.

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