1 oz Laird's Applejack
1 oz Aperol
1 oz Buffalo Trace Bourbon
Stirred with ice and strained into a rocks glass with a large ice cube.
Towards the end of dinner at Hungry Mother last night, Duane made me a No. 47, a drink that was not on the menu the last time I was there two months ago so probably one of their newer creations. The cocktail was spicy from the Bourbon with the right amount of bitter-sweet fruitiness from the Aperol. The applejack was not very detectable given the other two components and perhaps a heartier liquor like Calvados would have added an intriguing fruit component to pair up with the Aperol. What did pair up nicely with the Aperol was the ruby red grapefruit sorbet we had for dessert. While it was a wonderful serendipitous coupling, retrospectively, it was only slightly surprising since I have seen quite a few recipes containing Aperol and grapefruit juice. Perhaps a grapefruit twist squeezed over the drink might recreate this and accent the same citrus notes in the Aperol.