Welcome back to Booze On Th.e Rockswhere we make cocktails for everyone.
My name is David Edwards.
And wouldn't you like to have a hot summer drink?
I know I would.
However I grabbed the wrong fruit.
So we're making something different.
Let's get into it.
It's great to have every single one yet back here, my friend, I was going
to make you a Negroni Frappe bay.
However, my inability to pay attention while grocery shopping means I
picked up great fruit instead of oranges, which is weird because
you know, grapefruit are bigger.
There are slightly different color and a totally different
flavor, and I should know better.
Right.
But the good thing about this is now we can experiment with it and what
I wanted to do to introduce you to a different way to drink Aperol.
So we're going to make an Aperol Frappe.
Now the original recipe for Negroni frappe by Naren Youngfrom the Dante in New York.
Melita bitters, which is an American, an American and Italian bitters, right.
And orange juice as well as gin and sweet promotes.
And you can find those recipes on either imbibe or.com.
However, having said that, I like apple.
Grapefruit juice.
So what we're going to do is just adjust the ratio slightly, still
make you a very similar cocktail.
And it's a great way to introduce somebody to a slightly bitter cocktail to get
them into those more bitter drinks.
You know what?
Let's get it.
So we need your shaking glass.
And unlike in the grownup, this is a shaken cocktail.
So what we're going to do is use our first Italian appears chief,
which is apple, and we're going to use one ounce or 30 millilittres.
And you can see around with this cocktail any way you want.
If you have a red bitter that you like an orange bitter, or even
in tomorrow, you can adjust it.
To your taste and just try new things and let me know down below in the
comment, what you think would really, really work good or what you've tried.
That works stellar.
That way we can share that with everybody.
So you're going to need a gin in this case, I'm using Dylan's number seven.
This is a dry style gin, very much akin to a London, dry gin, and we're going
to use announce or 30 milliliters.
The next thing you need is a sweet vermouth.
In this case, I'm going back to Dylan's distillery and
it is a Canadian distillery.
Now their sweet vermouth has great Berry notes to it.
Just a great sipping a vermouth.
I love it.
And we're going to use one ounce or 30 milliliters as well for this.
So, you know, we're pretty much the standard ratios
for an agronomy right here.
All right.
Just slightly different ingredients.
I move this off to the side and we're going to grab our grapefruit.
Now, if you watched my last video and I will put a link to it down below,
you'll see why I'm now going to actually.
Attempt to cut my grapefruit, but I'm going to quarter it.
Cause I actually destroyed my squeezer and it was incredibly funny.
And uh, yeah, it was funny.
That's all I'm going to say about that.
And we need two ounces or 60 milliliters.
All right.
Put that over here.
What we're going to do.
If we're going to use a little bit of ice, I've got crushed ice in here.
So we're just going to add a little bit in, but because crushed ice has a
tendency to, uh, uh, what do you call it?
Dilute faster.
We're just going to shake this very, very gently.
It's not a hard shake or a long shake.
That's pretty much it.
Right?
So slap fat over there.
Grab your glass of choice.
In this case, I'm going to use a tall Colin's glass.
Now this is a 10 ounce Colin's glass.
You could use it in a nice copay or something fancy, or, you know
what doesn't even have to be fancy.
Put it in a coffee mug to your drink.
All right.
So worried about really straining this out.
So what I'm going to use is my Hoss orange trainer, and I'm not
worried about the lice chips, right?
So.
Right.
Look stellar.
Really, really nice.
We're going to add just a little bit more crushed ice to the top.
Look at that.
Just give ourselves a nice little cap of crushed ice.
They'll keep it nice and cold.
One of the good things about this is this drink will chill incredibly fast.
Now that I've got ice all over the place.
Uh, good enough.
I'll clean that up later.
And do you need a straw?
Right.
So we're going to slide that in here.
However, you should have a nice garnish.
So what we're going to do, grab another grapefruit.
And over top of this, we're just going to get a grapefruit peel.
But what we are going to do is trim that off and we are going to give herself
some very nice, long, skinny strips.
And we're going to give ourselves maybe four of these, put some together,
give herself just a nice little.
Luck.
Okay.
My garnishes are terrible for this.
However, has nothing to do with how good this drink is going to be.
So initially when you smell it, you don't get much off of it.
You get a little bit of the Aperol, a little bit of the grapefruit
juice, and there's nothing strong.
Now this is a low ABV cocktail.
Oh, so good.
So good.
You get the hint of the grapefruit juice.
You get the vermouth.
Very little of the gym and you get the apple, but it's not a strong Aperol tape.
It's nice.
It's late.
It has just a very light hint of bitterness.
And you know what?
This is awesome.
You can pound these back all afternoon on a hot day, or, you know what?
Call it a nice little fruity desserts snack after supper, because why not?
What I am going to do is I'm going.
Viewing regional.
I'm going to put the original ingredients down in the description,
as well as the ingredients for this version of my apple frappe page.
So you can take a look and try them out and tell me which one you like better.
And if this is your first time, watch out, please.
At whatever it doesn't really matter, actually, no hit the subscribe
button that way and the bell and make sure you hit the subscribe.
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And you know what?
You have a great afternoon.
That is good.
Interesting mistake today.
Which one?
Now the original macaroni frappe pay it.
When grocery shopping and read labels led me to picking up grapefruit juice.