Here is an Aperol Sour Cocktail recipe that is light, bright and frothy thanks to a fresh egg white and lemon juice always shaken, never stirred. It’s the perfect summer drink for an aperitif to serve with appetizers before dinner or the big soiree!
Why you’ll love this Aperol gin cocktail
Only 5 ingredients! Aperol sour requires 5 basic ingredients you probably already have on hand — hello, stocked bar cart! And don’t fret about this cocktail with egg white. It’s a cinch to make and doesn’t require much more technique than a proper cocktail shaker and a few good shakes to really get the party started.
Fast and fabulous! Contrary to the Aperol spritz, Aperol sour takes a little help from old-school mixology. Dry shaking the egg white creates an extra foamy top that takes less than 5 minutes to mix together. It also makes you feel like a classic Italian woman walking down the cobblestone streets of Italy.
Perfect for the warm weather! Give your patio an Italian makeover and take your party outdoors with this one. Aperol is an Italian amaro, with notes of rhubarb, bitter orange and tons of herbs. Its vibrant orange color just makes me think of summertime. This pink and puckery perfection is a great alternative to mimosas for brunch and really gets your tastebuds going, so make sure to have plenty of snacks nearby.
Ingredients
Yup, you heard that right. Only 5 simple ingredients:
- Egg white
- Aperol
- Gin
- Simple syrup
- Lemon juice
Ingredient substitutions and notes:
- If you are vegan or do not want to use an egg white, purchase bottled cocktail foam or try aquafaba (chickpea water)!
- Aperol is classic and a must here. Looking for a cocktail that’s slightly more bitter? Try Campari instead.
- Use any gin you prefer – Bombay Sapphire, Hendrick’s, Tanqueray or Beefeater.
- Make your own simple syrup (equal parts water and sugar dissolved in a saucepan) or replace it with agave nectar.
- Use freshly squeezed lemon juice for the best flavor – and have some extra lemon and orange slices for garnish!
How to make
Start with a dry-shake of the egg white (more on that below) to get it extra foamy, then add the remaining cocktail ingredients and ice.
- Dry shake the egg white: Place egg white into a cocktail shaker and dry shake (without any ice) for 20-30 seconds until frothy.
- Shake, shake, shake: Add Aperol, gin, simple syrup, and lemon juice to the shaker with egg white. Fill with ice and shake for 15-20 seconds, or until the shaker is ice cold and foamy.
- Serve and garnish: Strain into a coupe cocktail glass and garnish with a lemon or orange slice.
Shaking your cocktail – dry vs wet
If you are a serious cocktail maker, you can learn all about the difference between dry and wet shaking. But here is the gist of it:
- Dry: Dry shaking your cocktail means first shaking the ingredients at room temperature WITHOUT adding ice cubes so that they blend and emulsify better. This makes it more smooth and silky.
- Wet: Wet shaking is shaking the ingredients WITH ice. If you are not adding the egg white, simply add the remaining ingredients to the shaker along with ice and shake for 30 seconds.
The egg white foam
Egg whites are a common ingredient in many classic cocktails because they provide a silky smooth texture and fluffy foam at the top. That being said, drinks with egg whites may be concerning for some people due to the risk of salmonella from raw egg white. As an alternative, you can try:
- Purchasing pasteurized eggs from the store — Davidson’s Safest Choice is a trusted brand.
- Using aquafaba — the water from a can of chickpeas.
- Purchasing bottled cocktail foam from your local liquor store or Amazon.
Serve it aperitif style!
Aperol is known in Italy and throughout Europe as an aperitif. Aperitifs are typically a bitter cocktail served before the meal to stimulate the appetite and get your tastebuds going. Because of this, I like to serve this with some of my favorite Italian snacks and appetizers, including:
- Fried Blue Cheese Stuffed Olives
- Melon and Mozzarella Cheeseboard
- Pesto Grilled Cheese
- Fig and Proscuitto Crostini
- Pesto Pasta Salad
Lover of all things Aperol? Be sure to try Aperol pear cider spritz, too!
Recipe tips:
- Chill the coupe glass: Place it in the freezer for 15-20 minutes prior to shaking up your cocktail.
- Make it for a crowd: Multiply the recipe by however many you need and blend the ingredients in the blender. Add ice after blending to chill it down, then strain before serving.
- Add some bitters: Feel free to add a few dashes of grapefruit or lavender bitters.
Aperol sour FAQs
How do I make the egg white frothy?
If you are using an egg white, shaking it in a cocktail shaker is the best way to get it frothy. I highly recommend purchasing a bartender’s cocktail set if drink making is your thing.
What else can I use to get the foamy top?
Use a milk frother or immersion blender to froth up the egg white in a separate bowl. Mix the remaining ingredients with ice in two plastic cups and top it off with foam at the end.
Can I make this cocktail vegan?
Yes — use 1-2 tablespoons aquafaba (the starchy water from a can of chickpeas) and dry shake just as you would the egg white.
Looking for more summer cocktail recipes? Check these out!
If you make this Aperol Sour recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Aperol Sour
ingredients
- 1 egg white
- 1 ½ oz Aperol
- 1 oz gin
- ½-1 oz simple syrup
- 1 oz freshly squeezed lemon juice
- Lemon + Orange slices for garnish
instructions
- Dry shake the egg white: Place egg white into a cocktail shaker and dry shake (without any ice) for 20-30 seconds until frothy.
- Shake, shake, shake: Add Aperol, gin, simple syrup, and lemon juice to the shaker with egg white. Fill with ice and shake for 15-20 seconds, or until the shaker is ice cold and foamy.
- Serve and garnish: Strain into a coupe cocktail glass and garnish with a lemon or orange slice.
notes
This is a great recipe! I really enjoyed it.