Jane Danger’s nod to Milk & Honey bartenders Michael McIlroy and Richard Boccato’s Arch Angel, and Pegu Club owner Audrey Saunders’ Intro to Aperol. Courtesy of PDT’s Jim Meehan, the man who told us how to pack up a bar for the beach.
Recipes reprinted with permission from The PDT Cocktail Book © Jim Meehan, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
- 2 ounces Plymouth Gin
- 1 ounce watermelon juice
- 1 ounces lemon juice
- 1 ounces Aperol
- .5 ounces simple syrup
- Shake with ice and strain into a Collins glass filled with pebble ice.
- Garnish with three watermelon balls on a skewer.