Aperol is an Italian aperitif dating back to 1919 that displays a balance of subtle sweetness and bitter flavors. Made with bitter orange, gentian root, rhubarb, and cinchona bark (which contains quinine, which gives tonic water its flavor), Aperol is a welcome edition to summertime drinking. It’s most easily described as Campari’s sweeter, less alcoholic cousin.
It plays well with citrus fruit, on the rocks, as a Campari substitute for those who prefer less bitterness, and as a way to pace yourself drinking (at 11% alcohol, it’s one of the lightest liqueurs on the market). But it absolutely shines in the Aperol Sour. Not much is known about this drink, other than it’s most easily found in the Milk & Honey family of bars (like The Varnish in Los Angeles). Its taste is that of a sweet candy quickly tempered with a subtle bitter citrus, and feels both creamy and airy while sipping. A fellow imbiber once declared “this foam is divine,” and I couldn’t agree more.
NOTE: A real hit with the ladies, or with gentleman pacing their evening, but if you want a stronger drink, add a 1/2 oz of your favorite gin
2 oz Aperol
1/4 oz Egg White
3/4 oz Lemon Juice
1/4 oz Simple Syrup
- combine all ingredients into empty shaker
- dry shake for 5-10 seconds
- add ice, and shake vigorously
- strain into any footed or stemmed cocktail glass (avoid martini glasses and flutes)