Phantom of the Aperol
The Phantom of the Opera, 1925
Gin, Aperol. Lemon. Zesty.
Unmask your taste buds with Phantom of the Aperol, a cocktail inspired by the 1925 silent film, The Phantom of the Opera. It’s vivid and refreshing, yet slightly bitter (just like our favorite recluse hiding in the bowels of the Paris Opera House). This drink’s impactful flavor is a nod to the film’s 17-minute technicolor sequence, a spectacle that’s as unforgettable as the Phantom’s unrequited love. The blend of Aperol, gin, lemon juice, and a hint of sweetness creates a taste sensation that’s as mysterious and glamourous as the century-old masterpiece. So, grab your mask, dim the chandeliers, and pour yourself a Phantom of the Aperol. But be warned, this cocktail may just steal your heart.
Movie Morsel: Lon Chaney’s chilling Phantom makeup was Universal Pictures’ best-kept secret, with not a single pre-release peek allowed. The studio ensured that the first horrifying glimpse of his face in theaters was an unforgettable spectacle. And, considering we’re still talking about it 100 years later, I think it did the trick.
Ingredients
- 1 1/2 ounce [45 ml] Aperol
- 1 ounce [30 ml] gin
- 1/4 ounce [7 ml] simple syrup (See Ingredients & Instruction)
- 1/2 ounce [15 ml] lemon juice
- A dash of orange bitters
- An orange twist, for garnish
- Simple Syrup
- 1 cup [200 g] white sugar
- 1 cup [240 ml] water
INSTRUCTIONS
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Combine the Aperol, gin, simple syrup, lemon juice, and orange bitters in a shaker with ice. Shake well.
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Strain into a chilled coupe glass.
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Garnish with an orange twist, squeezing the peel above the glass to express its oils for that final dramatic flair.
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Enjoy, but beware of unexpected encores!
Simple Syrup
Yields approximately 2 cups [480 ml]
A cocktail staple, this syrup will be the sweet backbone for many a drink. It’s got a neutral flavor as well, so you can use this as a substitute if you haven’t got a called-for sweetener on hand, or if you’re just not a fan of flavored syrups!
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Combine the granulated sugar and water in a saucepan. Cook over medium heat, stirring until the sugar fully dissolves (about 2 to 3 minutes). No need to bring it to a boil.
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Let it cool, then transfer the syrup to a clean bottle or jar for storage. It will keep for up to a month in the fridge.
Credit Line:
Reprinted with permission from Cocktails from the Crypt by Kimberley Elizabeth & Jonathan De Haan. Page Street Publishing Co. 2024. Photo credit: Reham Baligh
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