Sours are somewhat of an overachieving family of cocktails. From the dashing Whisky Sour to the Daiquiri, Tom Collins and even the Sidecar, all are perfect for a little bit of summer indulgence.
The basic mix couldn’t be simpler: take your liquor of choice, brighten with a squeeze of citrus and soften the edges with just a touch of sweetener. Yet as anyone who’s had the unfortunate experience of an overly sweet Margarita knows, it’s a delicate balancing act.
Enter Aperol, a classic aperitif favoured by Italians to wind down with on sultry summer evenings.
With its distinctive, bitter, orange flavour, Aperol is a natural choice for the sour and makes for an intriguing and slightly floral cocktail. An egg white is an inspired addition, imbuing a velvety smoothness to every sip.
25ml freshly squeezed lemon juice
15ml simple syrup
One egg white
Orange slice to garnish
To make simple syrup, combine equal parts sugar and water in a jug until fully dissolved.
Combine Aperol, lemon juice, simple syrup and the egg white in a cocktail shaker. First, “dry shake” without ice. Then add ice and shake for at least 30 seconds.
Strain into a coupette or over fresh ice in a rocks glass.
20ml of a zesty blanco tequila, such as Espolon, or Bulldog gin would make for a nice addition.
This article is presented by Aperol.