Elderflower liqueur – sometimes called “bartender’s ketchup” for how often it’s brought in to pump up a drink’s flavors – can sometimes overwhelm other delicate flavors in a drink. Not so here, where inventor Jean Tomaro of Chicago’s Hogshalt Hospitality tames it with the summery flavor of Aperol.
You can use Campari, if you prefer a more bitter flavor, but it won’t taste as much of a sun-melted grapefruit candy as the original recipe does.
Shake with ice and strain into an ice-filled short glass. Garnish with a wedge or twist of lemon or grapefruit.
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