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 the rosemary. Undeniably pretty, this Aperol gin cocktail makes a great aperitif.
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 pretty enticing flavours. Or for something more classic, try my rum sour or Disaronno sour.
What is Aperol?
- Aperol is an Italian bitters apéritif made from gentian, rhubarb, and cinchona, to name a few ingredients
- 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 it should come as no surprise that Aperol is the key ingredient in the well-known aperitivo the Spritz
Why this Cocktail is Special
- The use of maple and rosemary elevates the already solid base flavour of this fresh, citrussy, yet slighty bitter libation
- Egg white adds fantastic texture to this Aperol sour and provides a delightful foam top on which the rosemary can be suspended
- And 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
Ingredients
This Aperol gin cocktail requires few ingredients and there is nothing outlandish in the ingredients list to find.
At a push sugar cane syrup could be used in place of maple syrup, though the mellow notes of maple really adds to the depth of flavour in this simple libation.
As far as the gin goes, any London Dry is fine, but if you happen to have one to hand that is particularly herbaceous go for this.
Step by Step Instructions
It takes just 5 minutes to make this Aperol sour:
Step 1: 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
Step 2: Put 2 rosemary springs and all the other ingredients into a cocktail shaker (without ice)
Step 3: Secure the lid and shake vigorously for 30 seconds
Step 4: Put a large handful of ice into the shaker and shake again for another 30-40 seconds until the cocktail feels ice-cold and the egg white has created an abundant foam
Step 5: Strain into cocktail glasses and lay a sprig of the reserved rosemary over the top of each glass. Serve straight away
Expert Tips
Although knocking up this Aperol gin cocktail is quick and straightforward, keep the following tips in mind:
- 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
Frequently Asked Questions
You certainly can do. 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).
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.
Trust me, the texture and foam crated by shaking dry (without ice) first and then with ice is remarkable. For a mere 30 seconds extra work, it is well worth the mini arm workout the double shaking requires.
By all means. Perhaps garnish with a twist of orange zest instead.
Alternatives to Aperol
If you are out of Aperol (or plain don’t like it), then try making this sour with Campari instead. The colour will be deeper and the flavour will be a touch more bitter, but overall, you’ll wind up with a cocktail worth savouring.
More Aperol Cocktails to Try
Have you made this Aperol sour? 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.
Aperol Sour with Maple Syrup and Rosemary
Ingredients
- 60 ml Gin
- 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 😉