This Aperol sour captures many flavours. It is tart, slightly bitter and yet slightly sweet with mellow undertones provided by the maple syrup along with an enticing herbaceous aroma from a touch of rosemary (optional). Undeniably pretty, this Aperol gin cocktail makes a great aperitif.
Campari fans will also love my Negroni sour.
Jump to:
An Aperol sour is one of my favourite gin sour cocktails to make. All sours generally win in the looks department and this Aperol version is no exception. That bold colour doesn’t beg for attention, it demands it.
Like most gin sour cocktails, this Aperol sour is easy to assemble, and each sip delivers a bold mix of sweet & sour fruitiness alongside a little punch of alcohol.
And if you like this cocktail, be sure to take a look at my Italicus cocktail – it’s another sour with some enticing flavours (bergamot & camomille). In this flora cocktail camp also falls my violet & blueberry gin sour. For something more classic, try my Negroni sour, rum sour or Disaronno sour.
Why you will enjoy this cocktail
- Quick & Easy – this Aperol cocktail takes less than 5 minutes to make.
- Appearance – this is a pretty cocktail with a pink-orange tone and a gorgeously frothy top.
- Taste – the use of maple and rosemary elevates the already solid base flavour of this fresh, citrussy, yet slighty bitter cocktail.
- Texture – the use of egg white adds fantastically to the mouthfeel of this libation. Expect a drink that is smooth & velvety with a delectable creaminess about the body.
- Alcohol content – since this recipe uses equal measures gin and Aperol, it’s not too potent on the spirits front. This makes it a particularly easy cocktail to sip.
What is Aperol?
- Aperol is an Italian bitters apéritif made from gentian, rhubarb, and cinchona, to name a few ingredients. It is part of the family of Amaro (meaning bitter) liqueurs such as Campari, Amaro Montenegro and Cynar.
- Tastewise, it is similar to Campari but slightly less bitter. Expect rich, orange sweetness and bitter herbal undertones.
- It also has a distinctive and unmistakable orange hue.
- Aperol has a relatively light alcohol content (abv 11%).
- Its name is derived from apero – Italian slang for aperitivo – meaning a pre-dinner drink. So, perhaps, it should come as no surprise that Aperol is the key ingredient in the well-known aperitivo the Spritz.
Ingredients notes
This Aperol sour recipe requires few ingredients and there is nothing outlandish in the list to find.
Aperol: the clue is in the name, Aperol is required for this recipe. Accept no substitutes.
Gin: use a traditional gin in this Aperol cocktail recipe. This is not the place for funky flavours.
Lemon juice: this needs to be freshly squeezed for the very best of tangy flavour.
Maple syrup: it sweetens this Aperol cocktail in disarming fashion, adding in a layer of irresistible mellowness. Simple syrup could be substituted but the flavour will be pushed down a notch.
Egg white: this ingredient does not make the drink taste eggy but it does give a creamy mouthfeel to the drink and that enviable foamy top that is perfect for suspending garnishes on.
Rosemary: this ingredient is entirely optional. Use it to add subtle herby connotations to proceedings.
Step by step instructions
It takes just 5 minutes to make this recipe for Aperol sour:
- (Optional) Put the rosemary sprigs in the palm of one hand and clap the other hand down sharply on top. This helps release the aroma and oils in the herb without the need for pounding it. Drop the sprigs into an empty cocktail shaker.
- Add all the other ingredients to the cocktail shaker.
- Secure the lid and shake vigorously for 30 seconds.
- Now put a large handful of ice into the shaker and shake again for another 45 seconds until the cocktail feels ice-cold and the egg white has created an abundant foam.
- Strain into cocktail glasses and lay a sprig of rosemary over the top of each glass. Serve straight away.
Expert tips
- Use plenty of ice to create a drink that is wonderfully ice-cold.
- If possible, put your serving glasses into the freezer 15 minutes before preparing this drink. You’ll be amazed how this simple step can help maintain the coldness achieved in the shaker.
- Resist the urge to put the rosemary into the cocktail shaker and bash it with a cocktail muddler. This will release too much rosemary aroma. This cocktail requires just a hint of this herb to play alongside the bitter orange Aperol.
- Choose the right-sized glass for your drink. If the glass is too large then the cocktail will quickly warm up.
Frequently asked questions
Since this recipe includes an egg white foam, I do not suggest making up a batch in advance. Freshly shaken is the only way to go for this aperol gin cocktail.
Yes, you do. The dry shakle (without ice) serves to add volume and emulsify the drink whilst the second shake with ice (the wet shake) serves to chill and dilute the drink as well as building further on the egg white foam. The magnificently creamy frothy top can only be created by performing these two shakes.
You certainly can make this Aperol sour without egg white. The texture won’t be quite so velvety and the foam top will be missing but the flavours will still shine.
If you’re leaving it out to make a vegan Aperol sour cocktail then try using aquafaba as a replacement for the egg. Apparently the taste and smell of the chickpea brine disappears during the shaking process – phew.
By all means. Perhaps garnish with a twist of orange zest instead.
Serving suggestions
There are a number of options for snacking on whilst sipping your Aperol cocktail. Here are a few suggestions:
- Salty-cured meats – give salami or prosciutto a go.
- Cheese – think along the lines of hard and salty ones such as pecorino.
- Ready salted crisps – simple but highly effective.
- Olives – especially ones marinated with rosemary.
More Aperol cocktails
Have you made this Aperol sour recipe? I hope you enjoyed it – let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or follow me on social media:
📖 Recipe
Aperol Sour
Equipment
- 1 Cocktail shaker or a large, sturdy screwtop jar
Ingredients
- 60 ml Gin Traditional or London Dry
- 60 ml Aperol
- 40 ml Lemon juice
- 20 ml Maple syrup
- 1 Egg white large, free range
- 4 Rosemary springs
Instructions
- Put the rosemary sprigs in the palm of one hand and clap the other hand over it to release oils and aroma.
- Put 2 sprigs into a cocktail shaker, add other ingredients.
- Secure the lid and shake vigorously, without ice, for 30 seconds.
- Add ice and shake for another 30-40 second.
- Strain into 2 glasses and top with the remaining rosemary sprigs.
Notes
Cocktail Making Tips
- Use plenty of ice to create a drink that is wonderfully ice-cold.
- If possible, put your serving glasses into the freezer 15 minutes before preparing this drink. You’ll be amazed how this simple step can help maintain the coldness achieved in the shaker.
- Resist putting the rosemary into the cocktail shaker and using a cocktail muddler to bruise it. This will release too much rosemary aroma. This cocktail requires just a hint of this herb to play alongside the bitter orange Aperol.
- Choose the right sized glass for your drink. If the glass is too large then the cocktail will quickly warm up.
Make it Vegan
You have two options to make this Aperol sour vegan:- Simply leave the egg out. The texture won’t be quite so velvety, and the foam top will be missing, but the flavours will still shine
- Alternatively, try using aquafaba as a vegan replacement for the egg (apparently the taste and smell of the chickpea brine disappears during the shaking process – phew). Try adding 2 tablespoon and shake first of all without any ingredients for 30 seconds, then add the rest of the ingredients and the ice and shake for 1 minute more
Sherry Schilb
Wonderful drink with ingredients you most likely have on hand. Thank you Jane for finding ways to utilize my bottle of Aperol in the winter!
Jane Saunders
Thanks so much Sherry for taking the time to let me know how you got along – it’s Friday evening, I’m about to pour one for myself 😉