Aperol Sour
Aperol, lemon and sugar with egg white. Bittersweet and silky.
Shaken · Coupe · Advanced · about 3 minutes · about 4% ABV
Ingredients
- 60 ml Aperol
- 22.5 ml Fresh lemon juice
- 15 ml Sugar syrup
- 1 Egg white
- Orange twist (garnish)
Method
- Chill the glass
- Pour 60 ml Aperol into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Aperol Sour
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Aperol Sour FAQ
What's in an Aperol Sour?
60 ml aperol, 22.5 ml fresh lemon juice, 15 ml sugar syrup, 1 egg white, garnished with orange twist.
How strong is an Aperol Sour?
About 4% ABV once mixed with ice, which is 0.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Aperol Sour?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Aperol Sour in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
