Looking for a new cocktail to try out this weekend? Want to wind down with a fresh new drink? We’ve got you covered. Here’s what you should drink this weekend.

In our neck of the woods, it finally feels like spring has sprung. And to celebrate, I’m going to suggest you whip up a refreshing and bright springtime cocktail. The Aperol Sour is basically a more vibrant whiskey sour and, in my opinion, is one of the best uses of the bittersweet aperitivo. I’ve actually been serving a riff of this drink at my bar using a blood orange aperitivo and adding some soda water for more of a fizz drink. Either way, it’s a beautiful and delicious drink that’s perfect for the warmer weather.

Aperol Sour Ingredients

Aperol – As I mentioned above, I think this recipe is a great use for Aperol if you’re struggling to expand beyond the Spritz. I use a fantastic Blood Orange Vermouth from Mommenpop in this recipe but if you have a favorite aperitivo I’d recommend trying that too.

Gin – You’ll only be using a bit of gin in this recipe to balance out the Aperol (and truthfully it’s not a requirement), so use whatever reliable gin you keep on your bar cart. My choice would be the classic Tanqueray or the more delicate Barr Hill Gin.

Lemon Juice – I usually combine lemon and lime juice in this recipe but either way you’ll want to make sure you’re using fresh lemon juice. Squeeze some yourself before making this cocktail.

Simple Syrup – Make yourself a basic 1:1 simply syrup and batch it for future cocktails. Or, you can use grenadine, which I use in this recipe, for a lovely purple hue and an added complex sweetness.

Egg White – If you want that satisfying fluffiness in this cocktail (of course you do), then you’ll need to use an egg white. Or, you can swap in aquafaba for a vegan alternative. I use aquafaba since we cook with chickpeas a lot and the result is excellent. Plus, it’s easy to store excess aquafaba for future drinks.

Aperol Sour Recipe

  1. Combine 2 ounces Aperol, 1/2 ounce of gin, 3/4 ounce lemon juice, 1/2 ounce of simple syrup, and 1 egg white in a cockatil shaker without ice.
  2. Shake for about 15 seconds.
  3. Add ice and shake for a further 20 seconds.
  4. Strain into a chilled rocks glass or coupe glass.
  5. Garnish with a lemon twist.
  6. Enjoy!

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