3/4 oz Lime Juice
1/2 oz Aperol
1/2 oz Velvet Falernum
Add ingredients to a tall glass, fill with crushed ice, and swizzle until cold. Garnish with a dash or two of Tiki Bitters (sub Angostura perhaps) on top, 2 mint sprigs, a cherry, and a straw.
Last Wednesday, Andrea and I traveled over to Lineage in Brookline for dinner. For one of my drinks, I asked bartender Ryan Lotz to make me the Exhibition Swizzle that just appeared on the menu. When I inquired about the name, Ryan explained how he was researching Aperol and discovered that it was first introduced in 1919 at the Padua Exhibition in Italy and the name Exhibition Swizzle stuck. The combination of Aperol and Falernum made for a flavorful pairing that was less intense than the Campari Swizzle he had been tinkering with before.