Serious Eats: Recipes

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.

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