A while back I saw an arti­cle in “Art Culi­naire Mag­a­zine” with a few Aper­ol cock­tails and an Aper­ol faler­num recipe. The recipe came from Jane Lopez, Bev­er­age Direc­tor at The Cat­bird Seat, in Nashville, Ten­nessee. I thought this was a great idea and decid­ed to make my own twist. I used my go to faler­num recipe as a start­ing point, but omit­ted the fresh juice to help pro­long the liqueur’s shelf life. I also cut back on the cloves because my …