A Daisy cocktail is essentially an icy-cold sour with soda water added—the base could be pretty much any spirit. It's often served in a Julep cup, though it's not as straight-up boozy as a classic Julep.
A simple mix of muddled cucumber, gin, and Aperol makes for a cooling and refreshing cocktail. This drink was created by Michael McIlroy and Richard Boccato of Milk & Honey in New York. I usually make
Author Notes: If you’re looking for something a little more wide awake, add two squeezes of lemon. If you lean sweeter, toss your berries in a slick of honey before you muddle them. If it’s booze you’re
• A few large cubes of ice • 1 1/2 ounces Aperol • Prosecco (I usually grab a bottle between $10 and $15) • Orange wedge or twist, for garnish Pour your Aperol over ice in a large wine glass, tumbler,
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