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.
4 ounces Aperol
2 ounces juice from about 2 lemons
1 ounce St. Martinique Cane Sugar Syrup (see note)
1 large egg white
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.
Cocktail shaker, strainer, two small juice glasses
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 27g|
|Vitamin C 16mg||79%|
|*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.|