Apricot Paper Plane
Glass: Nick & Nora or Coupe
Ingredients:
0.75 oz Park Banff Whisky
0.75 oz Aperol
0.75 oz Apricot liqueur (Giffard)
0.75 oz Lemon
Instructions:
Put all ingredients into a Boston shaker with ice
Shake for 12-15 seconds
Double strain into glass
Garnish: Orange rind skewer