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

Ice cubes
2 ounces gin
2 ounces Elderflower liqueur
1 ounce Aperol
Tonic water or club soda
2 3" strip orange zest
Orange bitters to taste (about 10 drops)
fresh basil leaves, lightly muddled or crushed by hand

2 ounces gin 2 ounces Elderflower liqueur 1 ounce Aperol 2 3" strip orange zest

Muddle fresh basil in bottom of a glass, add ice. Pour in the gin, elderflower, bitters and Aperol. Stir.
Using a paring knife, cut off a strip of orange zest over the glass and drop it in. Slowly fill with the tonic water.
Note: I like to measure and mix in a measuring cup and then add to the glass.