Cotogna's Aperol Fizz Recipe

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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 2 servings

Rate & Comment


  • 4 ounces Aperol

  • 2 ounces juice from about 2 lemons

  • 1 ounce St. Martinique Cane Sugar Syrup (see note)

  • 1 large egg white

  • Seltzer

  • Grapefruit twist


  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.

Special equipment

Cocktail shaker, strainer, two small juice glasses

This Recipe Appears In

Nutrition Facts (per serving)
208 Calories
2g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 208
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Sodium 38mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 3g
Vitamin C 16mg 79%
Calcium 30mg 2%
Iron 1mg 3%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)