Orange Guiseppe

A few weeks ago, to celebrate my grandmother's birthday, I made my take on The Violet Hour's Bitter Giuseppe. Grandmummy went to The Violet Hour for drinks a few years ago to celebrate her birthday, so it seemed like the right thing to do. A Bitter Guiseppe uses Cynar, an artichoke bitter liqueur. My version uses Aperol, which is sweeter, so it also includes a few more drops of lemon juice.

Orange Giuseppe

• 25 drops lemon juice
• lemon peel
• 2 ounces Aperol
• 3/4 ounce sweet vermouth
• 2 dashes orange bitters

Stir, serve.

Ariel

It was a lot easier to make cocktails and blog about them when I didn't have to work!

The Ariel is my own take on a Jasmine, from Townhouse in Emeryvile, California. I substitute Aperol for Campari and add simple syrup. You might notice that I like to substitute Aperol for Campari. First, I like Aperol and second, I don't like Campari. For me, Camapari is too bitter and overwhelms drinks making them taste like potpourri.

Ariel

• 1 1/2 ounces gin
• 3/4 ounce lemon juice
• 1/4 ounce Aperol
• 1/4 ounce Cointreau
• 1/4 ounce simple syrup

Shake, strain, serve.