Today’s post has been retrofitted to observe MxMo LVII: Flores de Mayo. It’s being hosted this month by Dave at The Barman Cometh.
I’ve been “working with” a ton of Aperol lately – I just dig the stuff. It’s the perfect spring / summer liqueur; slightly sweet, citrusy and plenty bitter. And, I love me a Negroni – it’s one of my faves – so it was an obvious call for me to combine them and come up with a “Spring Negroni.” I went gin, Lillet blanc and Aperol (1:1:1). Great move… except it sorta sucked. I mean, it was fine, but not a revolution, and certainly not worthy of the Negroni namesake. A few weeks later, on a whim I threw dried lavender flowers into some gin, and whammy, it came together like… well… it just came together, okay?
.75 oz. Lavender infused gin
.75 oz. Lillet Blanc
.75 oz. Aperol
Stir & strain. I’m not garnishing this – I don’t think it needs it. The spring bitters are a really nice addition that actually came on the third pass. They amp up the bitterness and really compliment the citrusy component of the Aperol.