I am not the hugest fan of bitter flavours, and as a result I have not been much into Campari. On a challenge, from friends who love the stuff, I am trying to change this. Aperol was suggested as a less bitter option to work with, so this weekend I am going to dive into my bottle and try some things out. So far my research has led to the following applications of this spirit, any other ideas for me?

http://www.foodrepublic.com/2012/06/18/7-ways-drink-aperol-summer

http://www.cbc.ca/stevenandchris/2012/03/cucumber-melon-smash-cocktail.html

Aperol Spritz

1.5 oz. Aperol

2 oz of Prosecco or other dry sparkling wine

Splash of soda

Serve in a wine glass over ice cubes and garnish with a slice of orange. 

Not Just Vanilla Milkshake
1 oz. Frangelico hazelnut liqueur
1 oz. crème de cacao
1 cup vanilla ice cream
¼ cup milk
1 oz. chocolate syrup
Blend all ingredients until smooth. Serve in a highball glass and garnish with whipped cream.

The Poptail 
1/2 cup Aperol
1 cup sugar
1 cup water
3 cups pulp-free fresh grapefruit or orange juice
Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool.
Combine the citrus juice and Aperol and add 1 cup of the cooled syrup, and adjust to taste.
Pour into popsicle molds and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.

 
Elderflower Soda Float 
25ml SKYY Vodka
275ml bottlegreen Elderflower sparkling presse
1 cup vanilla ice cream
Pour the vodka and bottlegreen elderflower sparkling presse into a high ball glass and top with a scoop of vanilla ice cream.

Happy Hour Sorbet 
7 fluid oz Campari
1 3/4 pints fresh squeezed grapefruit juice strained
14 oz superfine sugar
Juice of 2 lemons & 2 oranges
Whisk together the grapefruit juice and sugar.
Add the Campari, lemon and orange juices.
Freeze in an ice cream maker, or in a metal container for a granita texture