Cotogna's Aperol Fizz

[Photographs: Wes Rowe]

This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier spin on the classic Aperol Spritz.

Notes: If you can't find the cane syrup, make a rich simple syrup by combining 1/2 cup water with 1 cup turbinado or demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Syrup will keep in a sealed container in the refrigerator for up to 5 days.

Cotogna's Aperol Fizz

About This Recipe

Yield:makes 2 cocktails
Active time:5 minutes
Total time:5 minutes
Special equipment:Cocktail shaker, strainer, two small juice glasses
This recipe appears in: Elevate Your Aperol Spritz: Make an Aperol Fizz


  • 4 ounces Aperol
  • 2 ounces juice from about 2 lemons
  • 1 ounce St. Martinique Cane Sugar Syrup (see note above)
  • 1 egg white
  • Seltzer
  • Grapefruit twist


  1. 1

    Add Aperol, lemon juice, cane syrup, and egg white to cocktail shaker. Shake vigorously without for 15 seconds to emulsify egg white.

  2. 2

    Add ice and shake until very cold, about 15 seconds. Strain into two small juice glasses. Top each glass with seltzer and garnish each glass with a grapefruit twist.

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