Aperol Fizz

The Aperol Fizz is a refreshing, lightly bitter cocktail with a smooth, foamy finish. Aperol leads with its familiar citrus-herbal flavor, while gin and dry vermouth add structure and depth. Grapefruit syrup and lemon juice bring brightness and balance, and the egg white gives it a silky texture and frothy top. It’s a great pick when you want something citrusy, aromatic, and just a little savory.

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Tasting Notes

The Aperol Fizz is light, citrus-driven, and complex with a creamy texture from the egg white. Aperol’s bittersweet orange base brings soft herbal notes, while lemon juice and grapefruit syrup deliver tartness and a touch of fruit-forward depth. Dry vermouth and gin lend a subtle backbone, grounding the drink with botanical and dry tones. Sparkling water lifts the drink with a clean, fizzy finish, and the foam carries a delicate aroma. The pink peppercorn garnish adds a floral, peppery note that complements the citrus and bitter components without overpowering the balance.

Equipment and Glassware

To prepare this cocktail, you’ll need a cocktail shaker and strainer, plus a fine mesh strainer for a smooth, foam-topped finish. A jigger ensures precise measurements, while a bar spoon can help with layering if needed. Use a Collins glass to accommodate the fizz and showcase the tall, frothy profile. A citrus press is useful for extracting fresh lemon juice. You’ll also need a dry shake (without ice) to emulsify the egg white properly before chilling the drink with ice.

Ingredients

• 1.5 oz Aperol
• 0.5 oz gin
• 0.5 oz lemon juice
• 0.5 oz dry vermouth
• 0.5 oz grapefruit syrup
• 1 egg white
• 1 oz sparkling water
• Garnish: pink peppercorns

Instructions

• Add Aperol, gin, lemon juice, dry vermouth, grapefruit syrup, and egg white to a cocktail shaker.
• Shake vigorously for 10–15 seconds without ice to emulsify the egg white.
• Add ice to the shaker and shake again until well chilled.
• Double strain into a Collins glass over one large ice cube.
• Pour 1 oz sparkling water into the empty shaker and swirl to collect the remaining foam.
• Spoon the foam over the top of the drink.
• Garnish with crushed pink peppercorns.

Pro Tips

• Dry shake thoroughly to ensure a stable foam.
• Use a mild-flavored grapefruit syrup to avoid overpowering the Aperol.
• Add the sparkling water to the shaker, not directly to the drink, for a stronger foam layer.
• One large cube helps maintain temperature without over-dilution.
• Use fresh lemon juice for optimal acidity and balance.
• Pink peppercorns should be lightly crushed to release aroma without overwhelming the drink.
• Chill your glass beforehand for a cleaner finish and longer-lasting foam.

When to Serve

The Aperol Fizz is an excellent choice for brunches, aperitivo hours, or early evening events. It works especially well in spring and summer when lighter, citrus-based drinks are in demand. Its low alcohol content and fresh, frothy texture also make it appealing as a mid-afternoon refreshment or a creative addition to a cocktail tasting menu. Serve when the goal is to offer something visually striking, texturally interesting, and balanced between fruit, fizz, and botanical bitterness.

Which Liquor Brands to Choose

• Aperol: Aperol (Campari Group) – only one brand
• Gin: Tanqueray, Bombay Dry, or Fords Gin
• Dry Vermouth: Dolin Dry, Noilly Prat, or Martini & Rossi Dry
• Grapefruit Syrup: Liber & Co., Monin, or homemade with fresh juice and sugar
• Sparkling Water: Topo Chico, Perrier, or Fever-Tree Soda Water
• Pink Peppercorns: Whole, lightly crushed before garnishing

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