In the Bergamot

  1. In a bowl, cover 3 Earl Grey tea bags with the vermouth; let steep for 20 minutes, then strain into a pitcher.
  2. Stir in the Aperol, bourbon and bitters; refrigerate until chilled, about 2 hours.
  3. Stir, then pour into chilled ice-filled collins glasses.
  4. Stir in 2 ounces of club soda for each drink and garnish with 2 orange twists.

cocchi, bourbon, orange bitters, club soda, orange twists

Taken from www.foodandwine.com/recipes/in-the-bergamot-cocktails-2013 (may not work)

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