At home, I serve this drink in a Champagne coupe, but at the Walrus and the Carpenter, they put it in a martini glass. Frankly, I like it so much that I could probably be convinced to drink it out of a rusty bucket, so serve it in whatever you like.

Also, consider the amount of Aperol below a starting point. I like to use a little more. And if you have sparkling wine on hand, try substituting it for the white wine – a great variation.