The Daybreaker is a light, easy-drinking cocktail created by Brian Floyd at the P6 bar in the LINE hotel in Austin. With its pleasant citrus flavors, bolstered by a bit of gin and lengthened with white wine and sparkling water, it’s the perfect tipple for people-watching at brunch, or sipping by the pool.

Floyd recommends a New Zealand Sauvignon Blanc, a type famed for its brightness and citrus notes. It’s not picky, though; any light, crisp white wine will be lovely here. If you have a very good flavored sparkling water with a citrus flavor, do feel free to try it out here; we really enjoyed it with Pamplemousse La Croix.

This recipe was made to use Aperol, the sweetest and most easy-going of the bitter citrus apéritif family. You could try it with Cappalletti or even Campari, if you’re a bitter fiend; most folks will probably prefer it as written.

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Shake everything (except the sparkling water) with ice. Strain into an ice-filled wine goblet or short glass and top with the sparkling water. Garnish with a twist or slice of grapefruit, lemon, or orange.

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