Aperol Sour
Creamsicle vibes, grown-up style.
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.
