This twist on the classic Gin Sour makes a lovely alternative to a Mimosa with brunch. It has the sour taste you’re expecting, but with a sweet undertone from the addition of agave syrup.
Aperol is an Italian liqueur manufactured by the company that makes Campari. It is milder than its more famous sibling, and has only half the alcohol content. Where Campari is known for its distinctive red colour, Aperol is a subtler shade of orange, containing as it does notes of orange, rhubarb, and a secret mixture of herbs. It’s a worthy option for those who find Campari too bitter, and Aperol gained a lot of cool-factor points when it became the official sponsor of Moto GP, the Grand Prix of motorcycle racing.
Agave syrup is derived from the same plant-family that gives us Tequila. While at least 51% of the raw ingredient fermented to make Tequila must come from the blue agave, the syrup can be from any variety of these spiny desert-dwelling cacti.
Most drinks made with egg-whites need to be dry-shaken, but you can skip that part with the Aperol Gin Sour because the cocktail doesn’t require a frothy top. As long as you shake the ingredients together for at least a minute, the end result will be silky, light, and refreshingly delicious.
Here’s the recipe for an Aperol Gin Sour:
- 45ml Aperol
- 45ml Gin
- Juice of half a lemon (approx. 25ml)
- 1 Egg white (15 ml)
- 1 tsp Agave Syrup
- Twist of grapefruit peel to garnish
- Half-fill a cocktail shaker with ice.
- Add all ingredients.
- Shake vigorously for at least a full minute.
- Strain into a cocktail glass.
- Garnish with a twist of grapefruit.
- Cocktail shaker
- Cocktail glass