Cocktail
Aperol Sour
How to make an Aperol Sour - the fruity-bitter sour variation with Aperol, lemon and egg white. A creamy cocktail with a perfect foam crown.
5 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Aperol Sour brings the popular bitter aperitif into creamy sour form. Fresh lemon juice meets the fruity-bitter notes of Aperol, crowned with a silky egg-white foam. An elegant alternative for everyone who already knows the Spritz and is looking for something new.
Instructions
- Add Aperol, lemon juice, sugar syrup and egg white to the shaker without ice.
- Shake vigorously for 15 seconds (dry shake).
- Add ice cubes and shake vigorously again.
- Strain into a tumbler filled with ice.
- Garnish with a lemon zest and a few drops of Angostura.
Garnish: A lemon zest and a few drops of Angostura
Pro tip: Shake first without ice (dry shake) so the egg white foams up properly, and only afterwards with ice - that creates the typical dense foam crown.
Frequently asked questions
What is the egg white in the Aperol Sour for?
The egg white provides the creamy texture and the typical firm foam crown of a sour. To make it vegan, replace it with aquafaba (chickpea water).
What is a dry shake?
In a dry shake you shake the drink first without ice so the egg white foams up optimally. A second round with ice follows to chill it.
How does the Aperol Sour differ from the Aperol Spritz?
The Aperol Spritz is a fizzy longdrink with prosecco and soda. The Aperol Sour is a shaken cocktail with lemon and egg white - creamier and more intense.
Ingredients
- Aperol5 cl
- Fresh lemon juice3 cl
- Sugar syrup1.5 cl
- Egg white (or 1.5 cl aquafaba)1
- Ice cubesas needed
