Copycat recipe of Charthouse Restaurant December 2021. (Some recipes say to add Rosemary sprig.)

Ice cubes
4 ounces gin
1 ounce Aperol
2 3" strip orange zest
12 - 16 ounces Fever-Tree Elderflower tonic water
Orange bitters to taste (about 10 drops)
fresh basil leaves, lightly muddled or crushed by hand

4 ounces gin 1 ounce Aperol 2 3" strip orange zest 12 - 16 ounces Fever-Tree Elderflower tonic water

Place large ice cubes in an oversized glass. Gently pour in the gin and Aperol.
Using a paring knife, cut off a strip of orange zest over the glass and drop it in. Slowly pour in the tonic water. Finish with a few drops of orange bitters and basil.