If you want to use Campari for this cocktail instead of Aperol, try reducing the amount to 1/2 ounce and increasing the simple syrup to compensate.
By Bowen Close
A note about Aperol: this bitter orange liqueur is fairly common in Austria, Germany, and other places (I also wrote about it when we were here two years ago), but it’s not as commonly seen in the United States. We’ve always found it at BevMo and have even found it a couple of times at Trader Joe’s, and it should be available at most liquor stores with a wide selection. It’s a really great alternative to Campari if you find that too bitter, since it’s in the same vein but a little less intense. If you want to use Campari for this cocktail instead of Aperol, try reducing the amount to 1/2 ounce and increasing the simple syrup to compensate – but I haven’t tested that, so play around with what works best for your tastes. Campari is a great option if you don’t have Aperol and don’t want to buy it.
- 1½ ounces gin
- ¾ ounce lemon syrup (see below, OR ½ ounce simple syrup and ½ ounce lemon juice)
- ¾ ounce Aperol
- 3 to 4 ounces soda water
- Lemon syrup: Combine equal parts lemon juice and sugar. Either shake heartily in a closed container to combine, or heat to a simmer on the stove until the sugar dissolves, then let cool. We keep this on hand all summer for making lemonade-based drinks and radlers (beer and lemonade). It will last at least 1 month in the refrigerator in a closed container.
- - Mix together the gin, lemon syrup, and Aperol, either in a shaker with a bit of ice (especially helpful if your gin and Aperol are at room temperature) or in your serving glass (which should be large enough hold a 6-8 ounce cocktail with some ice). Add a few cubes of ice.
- - Top with soda water and give a quick stir to mix the ingredients.