The blueprint for a sour is simple: spirit, sugar, and citrus — and the Aperol Sour fulfills this plan to perfection. This modern twist on the classic cocktail combines zesty, orange-forward Aperol with a splash of gin for a floral, lightly bitter, and incredibly refreshing drink. Add lemon juice for brightness, simple syrup for balance, and — if you’re feeling fancy — an egg white for that smooth, frothy finish. It’s simple, elegant, and utterly delicious.
Sours have been part of the drinking repertoire for centuries, forming the foundation for countless classics like the penicillin, daiquiri, and margarita. First recorded in the 1800s, the whiskey sour was used by sailors to fend off scurvy at sea. From there came the gin sour — a lighter, more floral take — and later, Peru’s national favorite, the pisco sour. Bartenders have continued to riff on the formula, crafting everything from sweet Amaretto sours to bracing gimlets and bourbon-forward Sidecars. The Aperol Sour is a bright, modern addition to this timeless family.
Aperol Sour
Description
The blueprint for a sour is simple: spirit, sugar, and citrus.
Ingredients
- 1 ½ oz Aperol
- 1 ½ oz gin
- ¾ oz lemon juice
- 1 bar spoon of simple syrup
- Egg white (optional, for foam)
- Lemon wheel, for garnish
Instructions
Add ice to a coupe glass and set aside. Add Aperol, gin, lemon juice, simple syrup, and egg white, if using, to a shaker. Add ice and shake (until frothy, if using an egg white). Dump out the ice in the coupe and strain the cocktail into the chilled glass. Garnish with citrus and sit down to enjoy…perhaps with a saucy, spicy bruschetta.
Recipe and Story by Maggie Weaver
Photography by Dave Bryce
Styling by Justin Matase
