Lately I have found myself floating a little of something on everything; I don’t know when this started really but I just love the way a cocktail looks when there is a separation in colors. One of the easiest things to float is bitters, and it doesn’t only look cool but in a cocktail like this using some ANGOSTURA® aromatic bitters can really balance everything.
This new rendition on the classic Tom Collins cocktail came to be because I love using grapefruit juice in cocktails during these warmer months, as it is really refreshing. I originally put everything together without the Aperol but it was unbalanced and needed something sweet and keeping with my grapefruit profile I decided to skip the simple syrup and use the Aperol to add some flavor while balancing the acidity of the citrus. I once worked with a bartender back in Melbourne who lived by the stuff, any time he tasted a drink and it just wasn’t perfect he would grab his bottle of ANGOSTURA®aromatic bitters and add just 2-3 dashes. I was a little apprehensive at first about his unorthodox balancing technique but after tasting the great results time and again I could no longer debate them; no wonder every bar in the world has a bottle of ANGOSTURA® aromatic bitters somewhere within reach.
- 1.5 ounces gin
- ½ ounce Aperol
- 1 ounce grapefruit juice
- ½ ounce lime juice
- 2-3 ounces soda water (top)
- 5 dashes ANGOSTURA® aromatic bitters (float)
- Combine gin, Aperol, grapefruit juice and lime juice in a cocktail shaker with ice
- Shake to chill and combine ingredients
- Strain into Collins glass over fresh ice
- Top with soda water
- Float ANGOSTURA® aromatic bitters on top
- Garnish with a half grapefruit wheel