I followed Ben’s recipe exactly.
(1/2 ounce) Aperol.(1/2 ounce) passion fruit liqueuror other fruit liqueur.
(1/4 ounce) Ancho Reyes Verde Chile Poblano Liqueur (optional).(4 ounces) sparkling wine or sparkling water.Orange peel twist or grapefruit peel twist.
Combine rum, Aperol, passion fruit liqueur, and, if using, poblano liqueur in a 14-ounce wine glass completely filled with ice.Top with sparkling wine or sparkling water, and gently stir.
Garnish with an orange peel twist or grapefruit peel twist.. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell.
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