Ingredients
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8 oz.Aperol
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8 oz.Dry Vermouth
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8 oz.London Dry Gin
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5 dropsOrange Blossom Water
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12 oz.Water
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1 ea.Orange
Preparation
Add all ingredients into a large pitcher. Serve 4.5 ounces over a half-rocks glass of ice. Use a wide peeler and garnish with an orange tongue. Makes 8 servings in a batch.
Food and beverage director Alex Larrea and Bar Manager Josiah Reed, Ponyboy, Oklahoma City, from Food Fanatics® Magazine