Aperol Sour

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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.

Nutrition per serving

Notes

• •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.

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