APEROL SOURS
The Aperol Sour is slightly reminiscent of a Negroni. A little sweet, a little bitter and overflowing with Mediterranean Orange flavours.
There are many different versions but this is our favourite.
Although it uses egg white, don’t be put off, it simply adds a wonderful subtle creamy airiness without dominating. If you don’t do eggs you can always omit it or maybe use a foam substitute.
For even more wonderful foam on top, try dry shaking – basically all ingredients in a shaker except the ice. This allows the ingredients to blend and then add your ice and shake again.
Aperol Sour
Ingredients
50 ml Aperol
25 ml fresh lemon juice
15 ml sugar or agave syrup
1 egg white
large handful of ice
2 – 3 drops of Orange bitters (optional)
Orange peel
Method
Our favourite Aperol Sour with a Twist
Ingredients
100 ml Gin
75 ml Aperol
50 ml fresh lemon juice
25 ml Cointreau (optional but lovely)
15 ml sugar or agave syrup
1 egg white
large handful of ice
2 – 3 drops of Orange bitters (optional)
Orange peel
Method
Sugar Syrup
Making your own sugar syrup is very easy. Equal parts of sugar and water. Heat until sugar has melted but not turned colour. Leave to cool and keep in fridge for up to a week.
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