Aperol Pink Grapefruit Double Agent

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Ingredients
45ml Aperol
45ml pink grapefruit juice
Tonic water
Ice

A couple of months ago a bottle of Aperol arrived. I pitted it against Campari, my favourite aperitif.
The conclusion was Aperol to Campari is as Averna to Fernet Branca. When I want to stimulate my appetite or put a meal to bed I go for the most bitter aromatic concoction that I can lay my hands on. The same before I eat a meal.
Aperol was the junior partner out of the four. Not quite as bitter or aromatic as the other three. It didn’t quite hit the mark. What it needed was some grapefruit juice. That’s what I thought before putting away the bottle and returning to old habits.
Then an attractive tin of Aperol cocktail recipes arrived. And another bottle. It seemed like the thing for Mixology Monday #4 hosted by Jimmy’s Cocktail Hour.
Simply combine the Aperol and grapefruit juice – freshly squeezed is best – and ice. Top up with tonic to taste.
It gives it a little bit extra muscle. And stimulates the appetite.

Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.

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