Gary Regan first published Ted Kilgore’s Devil’s Soul cocktail in his book, 101 Best New Cocktails 2012. It's truly an unusual mix of ingredients with spicy rye whiskey, smoky mezcal, 2 amaros and a floral elderflower liquer - but…
Aperol is an Italian apéritif made of botanicals including gentian, rhubarb and cinchona. It is the softer, more subtle version of it’s big brother, Campari – the same sugar content, less bitter flavours and half the alcohol content.
Aperol is commonly used in cocktails but none as popular as the Aperol Spritz, a delicious mix of Aperol, prosecco and soda.