Vermilion Delight Recipe

Make turbinado syrup

If you don't have turbinado syrup ready, make a quick 1:1 syrup. Combine equal parts turbinado sugar and hot water (for example 1/2 cup sugar + 1/2 cup hot water). Stir until dissolved, cool to room temperature and refrigerate. Use 0.5 oz for one cocktail.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water while you build the drink.

Add 2 oz Towpath Barrel Aged Gin, 0.75 oz Aperol, 0.5 oz Punt e Mes, 0.5 oz fresh lemon juice, and 0.5 oz turbinado syrup into a cocktail shaker.

If you like a touch more aromatic depth, add 1 dash Angostura bitters to the shaker (optional).

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.

Express the oils of a lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick pinch, then rub the peel around the rim and drop it into the glass. Optionally, add an orange peel for additional citrus aroma.

Serve immediately.