Aperol Sour

Aperol Sour is bright, bittersweet, and silky, with fresh lemon sharpening Aperol's orange-herbal notes and egg white lending a soft, creamy foam. A small Prosecco float adds lift and elegance, making the drink feel festive yet effortless.

Safety Warning

This recipe contains raw egg white, which may carry a risk of foodborne illness. Use pasteurized egg white if serving pregnant, elderly, immunocompromised, or very young people.

Nutrition · per serving

128kcal

2gProtein

15gCarbs

0gFat

0gFiber

2 servings

Ingredients

7 items

Cocktail base

Aperol100 ml

fresh lemon juice50 ml

simple syrup30 ml

egg white30 ml (from 1 large egg)

ice cubes200 g

Prosecco float and garnish

Prosecco60 ml

lemon peel2 strips

Tips

•For the best foam, use very fresh egg white and shake vigorously during the dry shake.
•If preferred, replace raw egg white with 30 ml pasteurized egg white for improved food safety.
•A chilled glass helps preserve the airy head and keeps the cocktail crisp longer.
•Serve as an aperitivo with olives, salted almonds, or light crostini.

Steps

1
Chill 2 coupe or small cocktail glasses if possible. Juice the lemon, separate the egg white, and cut 2 strips of lemon peel, avoiding too much white pith so the garnish stays aromatic rather than bitter.
50 ml fresh lemon juice30 ml (from 1 large egg) egg white2 strips lemon peel
2
Add the Aperol, fresh lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Shake hard for 10-15 seconds to build a stable foam; this dry shake helps emulsify the egg white before chilling.
100 ml Aperol50 ml fresh lemon juice30 ml simple syrup30 ml (from 1 large egg) egg white
3
Open the shaker, add the ice cubes, and shake again for 15-20 seconds until the outside of the shaker feels very cold. Proper chilling gives the drink a silkier texture and a finer foam.
200 g ice cubes
4
Double-strain the cocktail evenly into the 2 glasses to keep the texture smooth and remove ice shards. Let the foam settle for about 30 seconds so the Prosecco float sits neatly on top.
5
Gently pour 30 ml Prosecco over each drink to create a light sparkling float. Express the lemon peel over each glass by twisting it to release the oils, then garnish and serve immediately.
60 ml Prosecco2 strips lemon peel

Origin & History

The Aperol Sour is a modern Italian-style aperitivo cocktail built around Aperol, the bittersweet orange aperitif created in Padua in 1919. While not as old as the Spritz, it follows the Italian tradition of low-ABV pre-dinner drinks, combining citrus brightness, gentle bitterness, and sparkling wine.

italian cocktail aperol aperitivo beginner quick vegetarian shaken

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Chill 2 coupe or small cocktail glasses if possible. Juice the lemon, separate the egg white, and cut 2 strips of lemon peel, avoiding too much white pith so the garnish stays aromatic rather than bitter.

50 ml fresh lemon juice30 ml (from 1 large egg) egg white2 strips lemon peel

Add the Aperol, fresh lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Shake hard for 10-15 seconds to build a stable foam; this dry shake helps emulsify the egg white before chilling.

100 ml Aperol50 ml fresh lemon juice30 ml simple syrup30 ml (from 1 large egg) egg white

Open the shaker, add the ice cubes, and shake again for 15-20 seconds until the outside of the shaker feels very cold. Proper chilling gives the drink a silkier texture and a finer foam.

200 g ice cubes

Double-strain the cocktail evenly into the 2 glasses to keep the texture smooth and remove ice shards. Let the foam settle for about 30 seconds so the Prosecco float sits neatly on top.

Gently pour 30 ml Prosecco over each drink to create a light sparkling float. Express the lemon peel over each glass by twisting it to release the oils, then garnish and serve immediately.

60 ml Prosecco2 strips lemon peel

Origin & History