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Destination: Cocktail

Sicilian Flower by Chris Ojeda at Cecconi's

August 12, 2011

There's nothing quite like an Italian aperitivo to get you slipping out of your work clothes and into something a little more comfortable — like that cozy chair in your backyard. There you can curl up with a good book and a little plastic dish of nuts or potato chips. Maybe the dish will even resemble the kind you get at small canal-side bars in Venice when you stop for an afternoon drink. Chris Ojeda, the bar director for Cecconi's and Soho House, knows a thing or two about that sort of relaxation, which is why he's added a few Italian aperitivos to the drink menu at Cecconi's. Of particular note is the Sicilian Flower, which combines equal parts of four lovely, light liquors — with bitter, sweet and earthy qualities — for a dazzling, sun-dappled effect.

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Sicilian Flower

3/4 ounce Aperol

3/4 ounce St. Germain

3/4 ounce Carpano Antica sweet vermouth

3/4 ounce Averna Amaro

Combine all the ingredients over ice in a shaker and strain into a cocktail glass. Garnish with a flamed orange peel.

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Cecconi's, 8764 Melrose Ave., West Hollywood. (310) 432-2000; http://www.cecconiswesthollywood.com

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— Jessica Gelt

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