3/4 oz Pierre Ferrand Dry Curaçao
1/2 oz Aperol
1/2 oz Lemon Juice
Build in a Highball glass, fill with crushed ice, and top with soda. Garnish with an orange twist and add a straw.
After previewing a drink from Belly Wine Bar's upcoming vermouth cocktail section of the menu, I returned to the current sherry cocktail section to have one that I had skipped the last time I was there. That drink was the Hampshire most likely named for the bar being near Hampshire Street in Cambridge. Bartender Ryan Connelly commented that it was created by bar manager Fanny Katz and the libation has an iced tea aspect to it; the last time I heard that description from a bartender it was for Bobby McCoy's Dartmouth Highball.