I’ve been enjoying Aperol this summer. It’s a bitter orange Italian aperitif that is best known in the Aperol Spritz (Aperol floated in Prosecco). Since Aperol is a gorgeous red-orange colour, I thought it would be nice in a cocktail on Canada Day.
Last summer Cilantro made the most amazing No. 3 Aperol Sour, which I wrote about for Avenue Magazine. Using that recipe as a guide, I made what I’m calling just an Aperol Sour. It’s light, sweet, tart and slightly bitter, and the most amazing shade of red. Happy Canada Day!
Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!
Aperol Sour
- 1 oz gin
- 1 oz Aperol
- 3/4 oz lemon-lime juice (fresh lemon and lime juice, combined)
- 1/2 oz simple syrup (1:1 sugar to water)
- 1/2 oz egg white
- Garnish: 3 dashes Angostura bitters
Method: In a cocktail shaker combine gin, Aperol, citrus, syrup and egg white. Add ice and shake vigorously for 30 seconds. Strain into a coupe and garnish with Angostura bitters. If you’re a pro, shape them into a maple leaf!
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