Do you remember hearing the ice cream truck making its way through your neighborhood as a kid? That joyful little jingle, followed by the mad scramble for loose change? For me, one of the all-time favorites was the creamsicle—the combo of bright orange on the outside and creamy vanilla within. That memory instantly came rushing back the first time I sipped this Aperol Sour.

Unlike the Aperol Spritz (which, let’s be honest, is everywhere), this cocktail is less sweet, more balanced, and a little more fun—thanks to a frothy egg white topper. The sour base comes from lemon juice, which balances the bittersweet Aperol beautifully. I recommend using a citrusy or floral gin to really play up the Aperol’s orange notes. I used Drumshanbo’s Gunpowder Gin with California Orange Citrus from Ireland, which turned out to be a perfect match.

If you’re someone who enjoys the Aperol Spritz but sometimes finds it too sweet, this cocktail might be your new go-to. I experimented with a few recipes and found the sweet spot to be about 3/4 ounce of Aperol to 1-1/2 ounces of gin—enough to highlight the Aperol without letting it take over.

It’s bright, citrusy, just a little bitter, and 100% summer-ready. Tell me—does it give you creamsicle vibes too?

Tip:  While traditional sours use egg whites for that silky foam layer, I prefer using pasteurized egg whites from a carton. It’s easier, safer and lets me pour exactly what I need—no separating required.

Aperol Sour

 

Aperol Sour

Creamsicle vibes, grown-up style.
5 from 2 votes
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Course Drink
Servings 1

Ingredients
  

  • 1-1/2 ounces gin preferably floral or citrus
  • 3/4 ounce Aperol
  • 3/4 ounce freshly squeezed lemon juice ~ 1/2 lemon (see Notes)
  • 1/2 ounce simple syrup see Notes
  • 1/2 large egg white see Notes
  • 2 dashes orange bitters such as Regan’s Orange Bitters No. 6
  • Garnish with a lemon or orange peel or twist

Instructions
 

  • Place gin, Aperol, lemon juice, simple syrup, egg white and orange bitters in a cocktail shaker and dry shake (no ice) for 15 seconds.
  • Add ice and shake for 20 seconds.
  • Strain into a coupe or Nick and Nora glass and garnish with a lemon or orange peel or twist.

Notes

  • Before squeezing a lemon, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
  • For ease, I recommend using liquid egg whites. 1 tablespoon equals 1/2 large egg white (the amount needed for one cocktail). Typically liquid egg whites are also pasteurized.
  • SIMPLE SYRUP - 1 cup (8 ounces) water - 1 cup granulated sugar Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-½ cups and keeps two months or longer in the refrigerator.
Aperol Sour