Three-way

Though it made its stateside appearance two years ago, the Italian aperitif Aperol is just now picking up steam. In fact, it’s beyond steaming—it’s white hot. Traditionally sipped with a splash of soda or Prosecco, Campari’s less-bitter cousin is revered by bartenders like graham elliot’s Lynn House for its gentle orange-rhubarb flavor. House adds it to a combo of pisco (South American brandy), strawberry-rhubarb puree and sparkling wine for her Pisco Criolla, a perfect premeal cocktail while waiting for your table. (217 W Huron St between Wells and Franklin Sts, 312-624-9975)

While it might be tough to guess what goes into Chi Bar cocktails such as Lincoln Park and Gold Coast (are diamonds drinkable?), we knew if we’d find Aperol anywhere on the list at this swank Sheraton lounge, it would be in the Little Italy. GM and cocktail creator Stephan Fitz plays up Aperol’s orange side by mixing the aperitif with Grey Goose orange vodka, Cointreau, passion-fruit puree and a splash of OJ, plus a floater of sparkling wine for fizz. You’d be tough pressed to find the concoction in the namesake ’hood, but when not in Rome... (301 E North Water St at Columbus Dr, 312-755-2227)

We get the rhubarb puree and, of course, the orange connection, but leave it to Violet Hour to throw us a curveball by adding Aperol to absinthe. For the 2 to 2, Stephen Cole adds equal parts fresh lemon juice and Lucid Absinthe to Aperol, then christens the mix with a touch of simple syrup and a few drops of housemade orange bitters. The combination of the two fiercely popular ingredients is akin to a Madonna and A-Rod union, except the 2 to 2 can be confirmed. (1520 N Damen Ave between Le Moyne St and Wicker Park Ave, 773-252-1500).