Bionda Brutto Recipe

Combine and chill

Add 2 oz tequila, 0.75 oz fresh lime juice, 0.5 oz dry vermouth, 0.25 oz agave syrup, 0.25 oz Aperol, and 2 dashes orange bitters into a cocktail shaker.

Shake

Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well-chilled.

Strain

Double-strain the mixture (using a Hawthorne and fine mesh strainer if available) into a chilled coupe glass for a neat presentation, or into a rocks glass over a large ice cube if you prefer it on the rocks.

If using a coupe, express the oils of a lime peel over the surface (twist the peel skin-side down above the drink), then drop the lime wheel on the rim or into the glass. If serving on the rocks, add a large ice cube and finish with a thin orange twist tucked against the glass rim for aroma.

Serve immediately while cold. The Bionda Brutto is balanced between bright lime, herbal vermouth, and the bitter-sweet orange note of Aperol — sip slowly to savor the layers.