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