So bear with me on this one because it may sound a bit culturally inappropriate and downright odd. There are those of us in this world who do not like sugary margarita mix. I’m one of them. Combine the sugar water with a triple sec and woo-baby, sugar spike, calorie binge. They may be delicious but they add up.
So, in the spirit of ingredients that mysteriously add up to delicious things, I present the Aperol Margarita. Made with an Italian digestif rather than triple sec, it actually captures quite well the neighborhood in which it was invented: the Italian Market in Philadelphia, a place where Italian Americans and Mexican people co-exist although they don’t often mingle.
Mingle me this Batman.
1 1/2 oz blanco or reposado tequila (100% agave of course, some recommendations here)
1 1/2 oz Aperol
1 1/2 oz fresh lime juice sweetened with agave nectar (to your liking)
Garnish with an orange twist (just the surface zest)
This will be unlike any margarita you’ve had before…call it a “dry” margarita, but it’s great for a spring day when the sun is not radiating you with its death rays and the flowers are blooming.