Bitter orange, rhubarb and a hint of vanilla, all in a glowing orange glass. Lemon and a little sugar turn Aperol into a crisp sour, and the egg white softens its bitter edge into something almost creamy.
1¾ oz
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¾ oz
lemon juice
½ oz
simple syrup
1
egg white or 20 ml aquafaba (optional)
Garnish: Half orange slice · Ice: Ice cubes
Aperol Sour
Juicy orange and gentle bitterness, sharpened by lemon and rounded by a silky foam. Light, refreshing and low in alcohol.
Aperol was created in 1919 by the brothers Luigi and Silvio Barbieri in Padua. With only about 11% ABV it is one of the lightest Italian bitters, and for most of its life it was drunk with soda or sparkling wine as an aperitivo in the north of Italy.
The Aperol Sour is a much younger idea. As the Aperol Spritz spread across Europe in the 2000s, bartenders began putting the liqueur through the classic sour formula of spirit, citrus and sugar. There is no single known creator; the drink is simply a light, low-alcohol member of the sour family and a sensible choice when you want a shaken aperitif that will not tire the palate before dinner.
Aperol has about 11% ABV, so the finished drink lands at roughly 4 to 6% ABV, similar to a beer.
Yes, but Campari is stronger and much more bitter. Use a little more syrup and expect a darker red, sharper drink.
No. It adds texture and softens the bitterness, but the drink works fine without it or with aquafaba.
The perfect sound
Bittersweet orange and a bright night out.
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