I haven't talked about this use of dehydrated liqueurs yet, which is making high-proof spirits with them. Simply add neutral grain spirits plus dehydrated liqueur, plus some of the original liqueur to keep taste consistency.
First I dehydrated some Aperol (I can't remember if I used the stovetop method or the oven method– they produce the same thing).
Then I made Extreme Aperol.
Extreme Aperol
2 ounces Aperol
2 ounces Everclear Grain Alcohol
1 ounce (by volume) Dehydrated Aperol
Combine ingredients and shake container until dehydrated Aperol is dissolved. (I had to break out the muddler as I had some big chunks.)
Everclear is 75.5 percent alcohol and Aperol is 11 percent alcohol, so by my rough calculations ((.4 x 75) + (.4 x 11)) this comes out to 34.4 percent alcohol.
And the stuff is flipping delicious, like Aperol on steroids.
Then I decided to make a Negroni with it. Many people new to Campari (a Negroni is equal parts Campari, gin, and sweet vermouth) find it too bitter and weird for their taste, so bartenders sometimes substitute the more orangey and less bitter Aperol.
The problem is that Campari is 24 percent alcohol, while Aperol is only 11 percent. I don't think Aperol holds up well in the Negroni. Thus, using Extreme Aperol should keep the same flavor of Aperol but have a higher proof.
To make Extreme Aperol the alcoholic strength as regular Campari I'd need to water it down to 70% Extreme Aperol to 30% water, so in this recipe I just used .75 ounces Aperol instead of the usual ounce.
No Baloney Negroni
.75 ounces Extreme Aperol
1 ounce Gin
1 ounce Sweet Vermouth
Stir all ingredients over ice and strain over new ice or serve up if you prefer. Consider garnishing with an orange peel.
This drink has the same syrupy texture as a Negroni, but the orange is more present than in the standard recipe. Awesome!
This post is part of the ongoing Solid Liquids Project. If you liked it, you may want to read Campari Fruit Roll-Ups, the non-alcoholic Campari & Soda, or the Missing Link Aviation.
Leave a Reply