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Cotogna's Aperol Fizz
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 |
Ingredients
- 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
Procedures
-
1
Add Aperol, lemon juice, cane syrup, and egg white to cocktail shaker. Shake vigorously without for 15 seconds to emulsify egg white.
-
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.
