Since Marc did not like the Aperol Sour I went with the following.
The Paperol Original recipe by Goncalo de Sousa Monteiro
1 1/2 oz Aperol
1/2 oz dry gin
2 bar spoons Cointreau
1/2 oz lime juice
Shake with ice and strain into chilled cocktail glass.
Garnish with an Orange Twist.
The idea was putting some more depth into a fine starter, the Aperol Sour. The first step was using Cointreau instead of sugar, yielding an “Aperol-Car.” A splash of dry gin added further depth. Some years later I discovered the exact same ingredients in different ratios on the bar menu of Negroni in Munich: a drink by Mauro Mahjoub, named “Modigliani” and dated 1995.