4 Cocktail Recipes with this ingredient.
Before Aperol became the global default, Venetians made their spritz with white wine and a splash of seltzer. This version uses blanc vermouth alongside Aperol for a more herbaceous, complex result than a straight Aperol Spritz. The cassis version from Burgundy is a completely different drink — this is the original Venetian aperitivo. Serve with an olive on the side — the savory contrast is part of the Venetian tradition.
Joaquín Simó created the Naked & Famous at Death & Company in 2011. Like the Paper Plane, it's built on the elegant equal-parts formula. Mezcal provides smokiness, Aperol brings bitterness and orange sweetness, Yellow Chartreuse adds herbal complexity, and lime juice keeps everything bright. It's the smoky, agave-forward answer to the Paper Plane. The combination is remarkable — better than the sum of its parts.
Italy's unofficial national aperitivo hour cocktail — low-ABV, bittersweet, and endlessly refreshing. The classic ratio is 3-2-1: three parts prosecco, two parts Aperol, one part soda. Always build in the glass over ice so the bubbles integrate naturally without being overstirred. A good orange slice is essential — it contributes flavor as you drink, not just aesthetics.
Invented by Sam Ross at Milk & Honey in New York City around 2007, the Paper Plane is a modern classic built entirely on equal parts — bourbon, Aperol, Amaro Nonino, and fresh lemon juice. It sounds like it shouldn't work, but the interplay between the sweetness of bourbon, the bitter orange of Aperol, the herbal complexity of Nonino, and the citrus lift of lemon is absolutely masterful. Use Bulleit or Wild Turkey 101.