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Ingredients:
1 1/2 oz. Vya Extra Dry Vermouth
3/4 oz. Aperol
1 1/2 oz. Dry cucumber soda
Garnish: Strip grapefruit peel
Preparation:
Fill a rocks glass with ice. Add Aperol and Vya Extra Dry. Fill with Dry Cucumber Soda. Peel a two-inch strip from a grapefruit and bend to express oils over the top of the effervescent cocktail. Drop peel for garnish.
Recipe credit: Scott Stierwalt, bartender, Covington Louisiana[/vc_column_text][/vc_column][/vc_row]
