Aperol Sour Recipe

Gavin Wrigley Written by Gavin Wrigley

Enjoy a crisp Aperol Sour with this straightforward recipe! Blend Aperol, lemon juice, and sugar for a delightful cocktail in spring.

Prep time: 1

Mixing time: 2

Servings:

Calories: 202

Prep Glass: Chill your old fashioned glass with some ice.
Add Egg White: Separate 1 egg white and add it to the shaker.
Add Simple Syrup: Pour in ½ oz simple syrup.
Add Lemon Juice: Measure and add 1 oz fresh lemon juice.
Add Aperol: Pour 2 oz Aperol into the shaker.
Shake Well: Secure the lid and shake vigorously for about 15 seconds.
Prep Shaker: Fill your shaker with ice cubes.
Shake again: Shake for about 15-20 seconds one more time.
Strain and Serve: Strain the mixture into the old fashioned glass over fresh ice.
Garnish: Add a lemon slice or twist for garnish.

Aperol: If you don't have Aperol, I've used Campari for a more bitter profile or even orange liqueur for a sweeter touch.
Lemon Juice: Lime juice works as a substitute if you're out of lemons, though it gives a slightly different tang.
Simple Syrup: You can make your own by dissolving equal parts sugar and water over low heat, or use agave syrup for a different sweetness.
Egg White: This is optional and primarily for texture. If you are not a fan, leave it out.

Scale: To serve 8, multiply all ingredients by 8. Use 16 oz of Aperol, 8 oz of lemon juice, and 4 oz of simple syrup. When making a pitcher, do not use egg white as they need to be individually shaken to reach the proper texture.
Mix: In a large pitcher, combine Aperol, lemon juice, and simple syrup. Stir well to mix.
Serve: Pour into individual ice-filled glasses and garnish each with a lemon slice or twist.

Aperol Substitute: Use a non-alcoholic aperitif that mimics the citrusy notes of Aperol.
Proceed As Usual: Replace Aperol with the non-alcoholic option and follow the original steps for a refreshing mocktail.