In the Bergamot
- 3 Earl Grey tea bags
- 8 ounces Cocchi Vermouth di Torino or other sweet vermouth
- 8 ounces Aperol
- 8 ounces bourbon
- 1/2 ounce orange bitters
- Ice
- 16 ounces chilled club soda
- 16 orange twists, for garnish
- In a bowl, cover 3 Earl Grey tea bags with the vermouth; let steep for 20 minutes, then strain into a pitcher.
- Stir in the Aperol, bourbon and bitters; refrigerate until chilled, about 2 hours.
- Stir, then pour into chilled ice-filled collins glasses.
- 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)