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Tequila Aperol Sour

A cocktail with a dried lemon slice garnish in a coupe glass sits on a coaster, surrounded by bottles of Aperol and gin, lemon wedges, and a small bowl of lemon slices.
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A bright and silky tequila Aperol sour made with tequila, Aperol, fresh lemon, and egg white. Garnished with a dehydrated lemon round and a few drops of bitters.
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Prep Time 5 minutes
Total Time 5 minutes
Course: Cocktail

Ingredients  

  • 2 ounces blanco tequila
  • 1 ounce Aperol
  • 1 ounce lemon juice
  • 1 ounce egg white see notes
  • ¾ ounce simple syrup
  • Bitters and dehydrated lemon to garnish

Method
 

  1. Add the tequila, Aperol, lemon juice, egg white, and Aperol to a cocktail shaker without ice. Shake hard for 30 seconds.
    2 ounces blanco tequila, 1 ounce Aperol, 1 ounce lemon juice, 1 ounce egg white, ¾ ounce simple syrup
    A textured glass with a light pink frothy drink sits on a coaster beside a metal strainer and a small bowl of lemon slices on a marble surface.
  2. Add ice to the shaker and shake until cold - about 10 seconds.
    A glass of pink cocktail with frothy top sits on a coaster, surrounded by bottles and a bowl of lemon wedges on a marble countertop.
  3. Strain into a rocks glass. Garnish with a dehydrated lemon and a few drops of bitters - run a toothpick through the drops of bitters to create the heart effect.
    A cocktail in a coupe glass garnished with a dried orange slice, surrounded by lemon wedges, a bottle of Aperitivo, and a green bottle on a white surface.

Notes

I often say that egg white in a sour is optional, but in this case, I urge you not to skip it. Without it, this tastes a lot like an Aperol margarita - delicious, but not distinctly a sour. The egg white adds body, a slight creamy mouthfeel, and that gorgeous foam on top. A reasonable substitute is a cocktail foamer. 
Author: Kristen Stevens
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