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.

Aperol Sour
Makes one

60ml Aperol
25ml freshly squeezed lemon juice
15ml simple syrup
One egg white
Orange slice to garnish

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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.