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Aperol Sour

Aperol Sour

Aperol Sour

April 11, 2014 – The Republic Steakhouse

Aperol Sour
3/4 oz. lemon juice
1/4 oz. sugar syrup
1 3/4 oz. Aperol
Dash orange bitters
Stemmed cherry

Shake well with ice in a shaker and strain into a sour glass.

This was the winner of the night, tasting almost exactly like fresh-squeezed grapefruit juice. Sweet, tart, and just a tiny bit bitter. It had a tingly effect on the tongue the way a very carbonated sparkling wine will sometimes give. I would choose this on a hot evening to start off a light dinner.

An aperitif originally created in Padua, Italy, in 1919, Aperol didn’t become popular until after World War II. Made from bitter orange, gentian, and rhubarb, among other things, Aperol is very similar to Campari but with a lower alcohol content (11%; less than half that of Campari).

Kasuutta! (Icelandic)

 
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Posted by on April 15, 2014 in Aperol