This refreshing aperitif comes from chef Jimmy Bradley, who serves it at his New York City restaurant, The Harrison.
Enlarge Image Credit: Todd ColemanMAKES 1 COCKTAIL
4 tbsp. Aperol
4 tbsp. Dolan dry vermouth
2 tbsp. Luxardo triple sec
Twist of orange peel
Fill a cocktail shaker with 2 cups of ice. Pour in Aperol, vermouth, and triple sec; cover and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and serve with twist of orange peel.