Sometimes, the best drinks are the simplest, especially if you're looking to make it yourself. We're big fans of both Hangar One vodka (the infused stuff is quite fine on its own), and Aperol (a rhubarb-based aperitif from Italy), and thus we'd like to point you today to the Examiner's Meet Your Mixologist column in which Zuni Café bartender Deb Zell shares one of her signatures, the Aperol Cocktail.
Aperol, it should be noted, is also excellent in champagne or Prosecco (a tablespoon or less is plenty), and not half bad mixed with a sweet white wine over ice and a dash of orange bitters. (Photo by Mike Koozmin/Examiner)
The Aperol Cocktail
1½ ounces Hangar One Vodka
¼ ounce Aperol
Juice of ½ lemon
2 teaspoons superfine sugar
Mix in cocktail shaker with ice. Strain into a martini glass, garnish with orange peel.