Electric Peel Recipe

Prepare citrus

Roll the orange and lemon on the bar or countertop under your palm to soften and release juices. Cut and juice the orange and lemon to measure 0.5 oz orange juice and 0.25 oz lemon juice. Reserve citrus peels for garnish: cut a 1-inch wide orange peel and a long thin lemon twist.

Build and shake

Add 1.5 oz Ketel One vodka, 0.5 oz Aperol, 0.25 oz Liquore Strega, 0.5 oz Giffard Abricot du Roussillon, 0.5 oz fresh orange juice, 0.25 oz fresh lemon juice and 0.25 oz simple syrup (optional) into a shaker. Fill the shaker with ice (about 1 cup).

Shake vigorously

Seal the shaker and shake vigorously for 10–15 seconds, until the outside of the shaker is very cold and lightly frosted. This chills and slightly dilutes the drink for balance.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass, if preferred) using a hawthorne and fine mesh strainer to remove ice shards and any pulp.

Garnish and finish

Express the orange peel over the drink by holding it skin-side down and giving a firm twist to release the oils across the surface. Rub the peel around the glass rim, then drop it into the drink. Add the lemon twist on the rim or float it on top. Serve immediately.

Optional adjustments

If the cocktail tastes too sharp, add another 0.25 oz simple syrup and stir gently. If too sweet, reduce the apricot liqueur or simple syrup by 0.25 oz next time.