Last Ticket To Rome Recipe
Averna, Campari, Aperol, lemon juice, and a splash of simple syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
- 1
Prep
Chill a coupe or old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. If using fresh lemon, cut and juice the lemon, and measure 0.75 oz (about 3/4 oz). Prepare simple syrup (equal parts sugar and water, heated until sugar dissolves) if you don't have it on hand.
- 2
Combine and Shake
Add 1 oz Averna, 0.5 oz Campari, 0.5 oz Aperol, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup to a cocktail shaker. Add 6 cubes of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well-chilled and slightly frosted.
- 3
Strain and Serve
Discard the ice or water from the chilled serving glass. If serving on the rocks, add about 1 cup of fresh ice to the glass. Double-strain the shaken cocktail into the chilled coupe or into the glass over fresh ice using a hawthorne and fine mesh strainer to remove small ice shards and any pulp.
- 4
- 5
Serve
Serve immediately. The Last Ticket to Rome is best enjoyed fresh while chilled.