We tried to make Aperol Sour, a clandestine cocktail recipe in these times of experimentation and forced confinement. There is no official recipe of some established bartender, it is not a glamorous drink or a trendy drink, but since we are in quarantine, we can also do some experiments and try to make Aperol Sour.
A starting recipe could be the classic sour with lemon juice, Aperol and a drop of vodka or grappa if we want an Italian distillate. It comes out dry, sugar-free, tight and nervous. It’s not great, but it’s not the worst. 1.5 cl of lemon juice, 2 cl of Aperol and 4 cl of vodka, shake everything and pour into an iced cup.
But if we wanted to go further, we could use gin as a distillate, add a couple of strawberries and a little lemon or orange juice, mandarin or whatever you have available at home. Nothing complex, but the cocktail in this way is much more expressive and broadens its aromatic boundaries.
Ingredients and doses to make the Aperol Sour cocktail
- 4 cl of gin
- 2 cl of Aperol
- 1.5 cl of lemon or lime or orange or mandarin juice
- 0.5 cl of grenadine
- 2 drops of angostura
- 2 strawberries
How to make the Aperol sour
Wash the strawberries, cut them and put them in a shaker. Pound well.
Squeeze the lemon and filter the juice, put it in the shaker with the strawberry puree, add the Aperol, the gin, and if you find them angostura and grenadine, some ice and shake quickly.
Pour into a cup or tumbler filled with ice, straining with a colander and decorate with a strawberry, a lemon wedge and mint.