This was a brunch cocktail I threw together for the spring/summer menu for my old job at Royal Boucherie. I was actually quite proud of this at the time. That particular restaurant cited the cocktail's creator on their menu, and it was great saying, "That's my drink," when people would come in and order it. And it's great to see your name in print.
0.5 oz. London Dry Gin, Tanqueray
1 oz. Aperol
0.5 oz. Lillet Blanc
0.125 oz Absinthe (about 1 barspoon)
2.5 oz Sparkling Wine, Prosecco if available
Add all the ingredients aside from the sparkling wine to a mixing vessel. Fill a small wine glass with ice and add the sparkling wine. Dump the rest of the cocktail over the top and garnish with an orange twist.
The cocktail combines a Death in the Afternoon and an Aperol Spritz with a little dash of French 75. Both utilize sparkling wine and are delicious midday cocktails. The herbaceous character of the liqueurs and fortified wine compliments the botanical nature of classic gin. The sweetness is light but present. This might differ from that traditional bottomless style cocktail people are used to with brunch, but a slow burn works with many brunch dishes.