This refreshing aperitif comes from chef Jimmy Bradley, who serves it at his New York City restaurant, The Harrison.
- 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.