Aperol Sour Cocktail

This drink is tart, light, and refreshing. It makes a great pre-dinner or brunch drink. Aperol is an Italian amaro that’s similar to Campari, but much milder with notes of bitter orange, rhubarb, and herbs. Use any gin you like here. I used Letherbee’s 2013 Vernal Gin, which is no longer available, but is heavy on the floral botanicals. Hendricks is a good widely available option, but a classic London Dry style gin like Beefeater would also be nice here. You could even leave the gin out entirely for an even lower alcohol drink. As I’ve mentioned before, my favorite kind of shaker is the two-piece metal kind, and I swear by a squeezer like this one for juicing lemons and limes.
Yield 1 cocktail
Source Adapted from Bourbon and Branch at Williams-Sonoma


  • 2 ounces Aperol
  • 1/2 ounce gin
  • 3/4 ounce freshly squeezed lemon juice
  • 1/2 ounce simple syrup
  • 1 egg white


  1. Fill a shaker halfway with ice. Add the Aperol, gin, lemon juice, simple syrup and egg white. Shake hard for at least a minute until chilled and lightly frothy. Strain into a chilled coupe glass and top with a twist of grapefruit peel. Serve immediately.