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Aperol Sunrise

Aperol Sunrise

The Aperol Sunrise is a bright, easygoing cocktail with a citrusy twist and eye-catching layers. It swaps out tequila for Aperol, giving the drink a lighter, slightly bitter edge that pairs well with orange juice and a splash of grenadine. As the grenadine settles, it creates a soft gradient that looks like a sunrise in your glass. The flavor is smooth, not too sweet, and just a little tangy perfect for brunch, sunset drinks, or a casual evening. It’s a fresh take on a classic that keeps things fun, balanced, and simple to sip.

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Tasting Notes

This Aperol Sunrise is bright, citrusy, and lightly bitter with a tropical twist. The tequila gives it a clean, smooth base, while orange and pineapple juices make it juicy and refreshing. Aperol adds a splash of bitterness and a pop of color, giving it that classic “sunrise” look without the heaviness of grenadine. It’s light, balanced, and just the right mix of sweet, tart, and citrusy.

Equipment and Glassware

You’ll need a shaker, jigger, and a strainer. A citrus press is helpful if you’re using fresh orange juice. Serve this in a highball or rocks glass to show off the color. If you want a stronger layered look, you can add the Aperol last and let it settle slowly for that sunrise effect. Garnish with an orange wheel on the rim or floated on top.

See also  Tequila Rainbow

Ingredients

  • 2 oz blanco tequila
  • 1 oz Aperol
  • 2 oz orange juice
  • 2 oz pineapple juice
  • Garnish: orange wheel

Instructions

  • In a shaker, combine ice, tequila, orange juice, and pineapple juice. Shake well until chilled.
  • Pour the Aperol into a glass filled with ice.
  • Slowly pour the mixture over the Aperol to create a subtle sunrise effect.
  • Add an orange wheel to the rim of the glass or float it on top.

Pro Tips

  • Use fresh orange juice for a brighter flavor.
  • If your pineapple juice is from a can, shake it well before using.
  • Chill your glass ahead of time to help keep the ice from melting too fast. Want a touch more bitterness?
  • Add a few extra drops of Aperol or float it at the end for a stronger presence.
  • For a little sparkle, you can top with a splash of soda water.

When to Serve

This Aperol Sunrise is perfect for brunch, early evening happy hour, or warm weather gatherings. It’s light and easy to drink, with just enough complexity to make it interesting. Great for poolside sipping, casual get-togethers, or as a fun alternative to the classic Tequila Sunrise.

Which Liquor Brands to Choose

  • Go with a smooth blanco tequila like Espolòn, El Tesoro, or Olmeca Altos.
  • Aperol is your go-to for the bittersweet flavor and signature color.
  • Use fresh-squeezed orange juice if possible, and canned or bottled pineapple juice with no added sugar for the cleanest taste.
  • A juicy, firm orange works best for garnish.

Similar Cocktails

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Aperol Sunrise

Aperol Sunrise

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Aperol, aperol cocktails, blanco tequila, orange juice,, pineapple juice, pineapple juice cocktails
Servings: 1
Author: Paul Kushner

Instructions

  • In a shaker, combine ice, tequila, orange juice, and pineapple juice. Shake well until chilled.
  • Pour the Aperol into a glass filled with ice.
  • Slowly pour the mixture over the Aperol to create a subtle sunrise effect.
  • Add an orange wheel to the rim of the glass or float it on top.

Notes

Pro Tips

  • Use fresh-squeezed juices for the brightest, cleanest flavor.
  • For a stronger color gradient, chill the Aperol before pouring and avoid stirring after layering.
  • Add a splash of soda water for a lighter, spritz-like variation.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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