Audrey Saunders of the Pegu Club created the Intro to Aperol back in 2006. The cocktail was designed to introduce cocktails to the bitter Italian aperitif. The resulting drink is tasty, bittersweet and citrusy.
We’ve curated a short list of the best batched cocktails for you to enjoy this New Year’s Eve. Simplify your celebrations with a little preparation prior and you’ll be sipping tasty punches, pitchers and batched cocktails.
The Rogue Negroni is a lightweight Negroni, perfect for introducing someone that doesn’t drink Negronis. The Bold Red is a semi dry vermouth lead by Australian native botanicals. It compliments the softer Italian aperitif, Aperol (compared to Campari).
Creation of veteran Australian bartender Grant Collins. Grant has released a cocktail book titled Mix It Up as well as open venues and tailored menus for several iconic cocktail bars such as The Collins Bar at the Hilton in Adelaide, The Powder Keg in Potts Point and most recently, Olio Kensington St.
The Qui Oui is an incredibly tasty twist on the very popular Italian drink, the Aperol Spritz. The elderflower liqueur and kiwi syrup bring sweetness to this slightly bitter drink, making it very easy to drink. First created by Nico de Soto of Mace in New York.
The Aperol Spritz has become hugely popular in recent years. It’s a low alcoholic, refreshing sipper perfect for the warmer months. Whilst only slightly bitter, I like to sweeten it up a little.
Aperol and tequila work remarkably well together. The sweetness from the agave compliments the bitter nuances of the grapefruit and the complexity of Aperol. A perfect daytime sipper.
Creation of NY bartender Sam Ross (also responsible for the modern classic smokey, honey, whiskey cocktail, the Penicillin). The ideal aperitivo and super easy to make with 4 ingredients in equal parts.