Aperol Fizz
Food & Wine Test Kitchen, the authors of this recipe, describe this lovely cocktail as the perfect marriage of an egg cream and an Aperol spritz. I tend to agree! Navy-strength gin is used in the recipe and can be difficult to source in some localities. It has a higher ABV, about 57%, and gives cocktails added weight and intensity. Using regular ABV London Dry gins will result in a lighter, more summery cocktail.
Materials
- 1-1/2 oz Aperol
- 1/2 oz Navy Strength Gin or London Dry Gin *** Source Navy Strength Gin in notes
- 1/2 oz Lemon juice
- 1/2 oz Dry vermouth
- 1/2 oz Herbaceous grapefruit syrup** See the notes for the recipe
- 1 Egg white
- oz Sparkling water
Instructions
- Combine Aperol, gin, lemon juice, dry vermouth, grapefruit syrup, and an egg white in a cocktail shaker. Shake vigorously for 10 and 15 seconds to emulsify the egg white.
- Add ice to the shaker, and shake again.
- Double strain shaker into a Collins glass with 1 ice cube. Add 1 ounce of sparkling water to cocktail shaker to capture foam. Top cocktail with foam. Garnish with pink peppercorns and serve
Notes
**Make herbaceous grapefruit syrup
- Toast pink peppercorns in a skillet until fragrant and slightly toasted, around 5 minutes. Add to a spice grinder and blitz to a coarse consistency.
- Meanwhile, add grapefruit juice and demerara sugar to a pot and bring to a boil. Add pink peppercorn and bay leaves and simmer for 10 minutes.
- Remove from heat, let cool, and strain the solids. Store in refrigerator; syrup will last up to a month
