I would like to take a minute to appreciate the fact that we did experience some eighty degree weather this April. Although, I would rather be drenched in sweat than turning into a life form of an icicle, it was pretty darn hot the last few days! This Spring time, summer heatwave we may have experienced made me want to have a cocktail! Gin and tonic is a classic alcoholic combo, but mixed with Aperol things just get a little interesting. Back in March when I was in my front of house class at American Bounty my classmates and I had to pull a few different types of spirits and liquors out of a hat. We later used those options  to create a new cocktail concoction. I pulled Tanqueray Gin and Aperol and decided I wanted to make a spin off the classic Gin and Tonic. Tanqueray Gin was created by Charles Tanqueray after opening a distillery in London, England around the 1830s. Gin is made from juniper berries but Tanqueray Gin is also known for its "London dry" style with accents of coriander, angelica root, and licorice. Aperol was invented in 1919 and didn't gain its spotlight until World War II. It's currently processed by the Campari company and may deem similar characteristics to Campari as well. However, Aperol is lower in alcohol, less bitter, and lighter in color.

I created my drink to include gin and Aperol with rhubarb simple syrup, fresh squeezed blood orange, tonic, and rhubarb sugar on the rim. Aperol contains rhubarb so I wanted to accentuate those bitter sweet notes.