Any former or current breakside bartenders here?

I love going to breakside & ordering the aperol Fritz but due to economic circumstances I can’t justify the expense of $12+tip for a drink especially one I inevitably end up ordering 2 or 3 of each visit.

I know the ingredients per the menu ( vodka/sour mix/ aperol/ IPA) but not the ratios. Would anyone in the loop care to share the recipe with me on here or via DM? Thanks.