The Ognam long drink is visually stunning; perfect for a spring cocktail. It contains beautiful orange, peachy hues due to the use of both mango juice and Aperol. Some spring drinks lean a bit to the floral, fruity or overly sweet side. Yet, the Ognam lights up with just the right hint of spiced sweetness due to the aperitif inclusion. Club soda rounds it out with a mist of softness. It reminds me of the way spring rain drops dance across budding flowers.
2-1/2 ounces Mango Juice
1-1/2 ounce Brandy
1/2 ounce Aperol
Lemon Slice Garnish
Build in highball glass over fresh ice. Stir. Garnish with lemon slice.
Ognam is featured in Dark Spirits by A.J. Rathbun. He credits its creation to his wife, Natalie. This drink is featured with four more spring drinks at Seattle Magazine.
Aperol is an aperitif from Italy, considered a potable bitter with orange highlights. It’s made with a secret combination of herbs including bitter orange, rhubarb, chinchona and genziana. There is no real substitution since it is created with unique formula. However, one could try other potable bitters such as Campari or Cynar if they are readily available. Both are much bolder in bitter flavor, so start with smaller measurement and adjust the cocktail accordingly to taste preference.
The Post Prohibition blog compares the similarities and differences of Aperol and Campari. There are also two cocktails of interest in the post; The Cutlass and Sneaky Pete.