3/4 oz Aperol
3/4 oz Pink Grapefruit Juice
3/4 oz Amaro Nonino
Shake with ice and strain into a cocktail glass.
For my second cocktail at Eastern Standard on Monday, I asked bartender Kevin Martin for something with whiskey. The drink he suggested with Bourbon, Aperol, Amaro Nonino, and citrus sounded good so I gave him the nod of approval. The first iteration that he made me used lemon which made for a rather tart swallow. When Kevin asked my opinion, I suggested that grapefruit might make for an easier to drink cocktail. He agreed and commented that grapefruit and Bourbon go quite well together; this is something that I have experienced before in drinks like the Cravan Cocktail but had never heard vocalized.