Ollie Pastore

45 ml (1.5 oz) Dry gin

20 ml (2/3 oz) Aperol

15 ml (0.5 oz) Passionfruit liqueur

22.5 ml (3/4 oz) Fresh lime juice

10 ml (1/3 oz) Ginger syrup (1:1)

1 dash Angostura bitters

1 piece Orange peel (wide)

Chill a coupe or Nick & Nora glass. Cut a wide strip of orange peel and set aside for garnish.

Add the gin, Aperol, passionfruit liqueur, fresh lime juice, ginger syrup, and Angostura bitters to a cocktail shaker filled with ice.

Shake vigorously for 12–15 seconds until well-chilled and perfectly integrated.

Double strain into the chilled glass. Express the orange peel over the surface, trim it into a sharp 'apex' arrow if desired, and place it as the garnish.