Aperol Negroni Sour co*cktail (2024)

Sweet & sour, slightly bitter, and egg white fluffy, my Aperol Negroni Sour is sure to titillate all your senses. Made with just 5 ingredients in about 5 minutes, this gorgeous Malibu-sunset-hued co*cktail is perfect for summer sipping.

⭐ Why You’ll Love This Recipe

If you’ve ever encountered a classic Negroni co*cktail, then you’re familiar with the bitter cherry and citrus notes it delivers. While it is made with just three simple ingredients — gin, vermouth, and Campari — it is arguably one of the most complexly flavored co*cktails out there.

Even the method of making a Negroni is simple, but the flavor is something of an acquired taste. If you’ve been put off by the bracing flavor of a traditional Negroni, this Aperol Negroni Sour might just be the solution. For comparison’s sake, consider it a Negroni-Lite.

Using lower-octane Aperol in place of Campari gives this Aperol sour co*cktail a sweeter edge. Sweet elderflower liqueur is a bright, floral, fruity, and more citrus-forward alternative to the Negroni’s typical, hearty, caramel-flavored vermouth.

Adding an extra hit of tartness with fresh lemon juice brightens up the flavor considerably. Finally, giving it the egg white treatment literally lightens up this Negroni Sour, giving it real loft in the form of an ethereal foam.

The resulting co*cktail is pure summertime bliss. It is sweet, sour, fruity, floral, bitter, icy, and foamy all in one sip. Seriously, make this delicious Aperol Negroni Sour at your next Happy Hour. I have a feeling it’ll have all your friends talking!

Looking for more sour recipes to try? How about this heavenly Lemon Lavender Sour and Blueberry Gin Sour...or if you're looking for something luxurious, a White Negroni!

🍴Ingredients

My Aperol Negroni Sour only calls for 5 ingredients, perfect for any special occasion:

• Gin- While a typical Negroni would call for a more Juniper-focused gin, I suggest reaching for something a little more botanical to meld with the other flavors of this sour co*cktail.
• Aperol- Bright orange-red and pleasantly bittersweet with hints of spring rhubarb, this is the lighter, more crowd-pleasing cousin to Campari.
• Elderflower liqueur- The most recognizable brand name is St. Germain, but any brand will do. It is sweet, floral, and has some nice citrus undertones.
• Lemon Juice -I’ve said it before and I’ll say it again: fresh juice isalwaysbest when it comes to lemon juice. Plus, when you get the whole lemon, you also get a free garnish out of it! Roll the citrus firmly on a work surface for 10-15 seconds before cutting it in order to extract the most juice.
• Egg White -Adding eggs to your co*cktail might sound strange, but frothy egg whites have a lot of protein without adding a lot of flavor. This is not a health pitch here; the protein actually helps to trap air and will change the texture of your co*cktail to give a more viscous, nice froth mouthfeel. If you don’t want to separate your eggs, buying the type of egg whites that come in a carton is an easy solution.

⚒️ Equipment

Making a gorgeous orange Aperol Gin co*cktail doesn’t require much in terms of equipment. Here’s what you’ll need:

• co*cktail Shaker or Container with Lid - Make sure your co*cktail shaker lid fits tightly to avoid any big spills.
• co*cktail Strainer - While some extremely small pieces of ice in the co*cktail may give ab bit of texture, you are going to want to hold any larger pieces back. co*cktail strainers are the best piece of equipment around for making sure only the shaken co*cktail ingredients filter through
• Pretty co*cktail Glasses - Happy hour at home may not seem as special as a night on the town, but I guarantee that’ll change when you level up your glass game. I’m partial to a coupe glass whenever it comes to sour co*cktails, but you could easily get even fancier with a specific sour glass, also known as a Delmonico glass. Bonus points if you have some beautiful co*cktail napkins to serve your professional-looking beverages with!

📖Step by Step Instructions

Ready to feel like a pro? This simple Aperol Gin co*cktail is about to blow your mind.

• In a shaker, combine all ingredients and shake without ice for 30 seconds.
• Then, add ice and shake for an additional 30 seconds.
• Strain into a glass getting rid of the broken ice chips and serve. Cheers to you!

⏲️ Substitutions & Variations

There’s always room for customization, even with this Aperol sour! Here are a couple of ideas to get you started:

• Make it vegan. If eggs are off the table, feel free to use aquafaba (the liquid from a can of chickpeas) in its place. Simply swap in about 2 tablespoons of aquafaba for the egg white, and you should end up with the same beautifully foamed top.
• Make it a Campari Negroni Sour. While I prefer the lower ABV and sweeter flavor of Aperol in this Negroni Sour, you’re welcome to nod your hat to the original co*cktail by swapping in Campari instead.
• Turn your sour co*cktail recipe sweet - make your own simple syrup citrus flavor (perhaps using orange juice, grapefruit juice or lime juice) or buy the syrups of your choosing and add a touch of sweetness into your co*cktail base.
• Add a bit of bubbles to make an aperol spritz with a touch of sparkling water or sparkling wine

👩🏻‍🍳 Expert Tips

• Dry shake with the egg whites for a better frothy texture. Shaking the Aperol sour without ice will ensure that the egg whites combine well with the other ingredients. If you try to shake with the ice already added, you won’t get the same hom*ogenization.
• Shake well with the ice for aeration and mouthfeel. Shaking co*cktails with ice not only acts to mix the ingredients together but also simultaneously chills and aerates them. Think of it like this - shaking a co*cktail is akin to creaming butter and sugar; don’t rush the process and you’ll end up with a better, tastier result.
• Serve immediately. Shaken co*cktails are meant to be served immediately! After you’ve shaken it like the dickens, those small shards of ice are suspended for a short period of time, giving the co*cktail a lighter mouthfeel. The longer the co*cktail sits, the ice will melt, the texture of the drink will collapse, and the foam will disappear.

💭 Recipe FAQs

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