Petrucio

By Robert Hess

Aperol is a fascinating ingredient which is making it's way back onto the market these days. It is similar to Campari, but not nearly as intense in its flavor. I created the "Petruchio" as a way to highlight Aperol, as well as mess around with using Scotch much the way you might use bitters in a drink. Aperol is produced in Padova (aka: "Padua") which is the setting for Shakespear's "The Taming of the Shrew", and so I named this drink after the main character in that play.

Recipe

Ingredients

2 oz Gin

1 oz Aperol

dash scotch

Instructions

  • stir with ice
  • strain into cocktail glass
  • garnish with orange twist
  • Comments
    blair frodelius 27 Feb 2009
    7:40 am

    Robert,

    Would there be much of a difference if you rinsed the glass with scotch, and then poured in the stirred gin & Aperol?

    Also, where can I buy a bitters dasher like the one you used?  I’m assuming it’s much smaller than a standard pourer.

    Blair

    Kelly Davidson 27 Feb 2009
    12:07 pm

    Ok, so this is really good. I’m making this again. I never thought about using my laphroaig as a bitters! Thanks Robert for starting me off wonderful (potentially horrible) series of experiments! Best,
    -K

    Kimberly Patton-Bragg 28 Feb 2009
    11:44 am

    Wow, four things I adore, all in one cocktail! “Strive mightily, but eat and drink as friends.” I hope this gets more people to try Aperol - a great introduction to Amaros. And you put Laphroig in anyhting - I’ll try it. Scotch (especially Islays) are tricky to work with.

    Chris Milligan 4 Mar 2009
    6:21 am

    Excellent drink Robert.  Kudos.

    I am a big fan of “smoky” drinks, so I’d have to say that an Islay scotch like Laphroiag versus a blended scotch is exxential.

    Blair, you can use a regular speed pourer for this application, Just hold your finger over the carb hole to “dash” the alcohol.

    Chris
    www.sfbarman.net

    Peter Radford 19 Jul 2012
    12:25 pm

    Robert bit late to this as just got my first bottle of aperol.

    The recipe that got me to buy it was Jamie Boudreaus version of your Petrucio (or Petruchio or Petruccio?). I thought it was superb and could drink those all night long.

    What do you think of his recipe?

    Do you need an Islay malt (i.e very peaty) or will other scotchs work?
    I love the islay malts but i’m fresh out at the moment.

    Thanks

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