No-Egg Aperol Sour recipe
A vegan-friendly Aperol Sour with aquafaba for a clean, lasting foam.
Method: Dry shake + shake ·
Glass: Coupe glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: The Daiquiri Family
Ingredients
- 1.5 oz Aperol
- 0.75 oz London Dry Gin
- 0.5 oz Fresh Lemon Juice
- 0.25 oz Fresh Orange Juice
- 0.75 oz Simple Syrup
- 2 tsp Aquafaba (liquid from canned chickpeas)
How to make a No-Egg Aperol Sour
- Chill a coupe glass.
- Add Aperol, gin, lemon juice, orange juice, simple syrup and aquafaba to a shaker without ice.
- Dry shake vigorously, add ice, then shake again until chilled and foamy.
- Fine strain into the chilled coupe and garnish with a dehydrated orange wheel or lemon twist.
Garnish
Dehydrated orange wheel or lemon twist.
Pro tip
Aquafaba foams best after a thorough dry shake. Use it straight from the can; its aroma disappears once the drink is shaken and chilled.
History of the No-Egg Aperol Sour
The no-egg Aperol Sour keeps the modern gin-and-Aperol sour profile while using aquafaba, a common plant-based substitute for egg white in cocktails.
Flavour profile
Bitter, Citrus, Foamy, Herbal
Variations
- Aperol Sour — Aperol, gin, lemon, simple syrup and egg white for a silky bitter-orange sour
- Campari Sour — Campari with grapefruit, lime and egg white for a deeper bitter profile
- Aperol Whiskey Sour — Whiskey replaces gin for a warmer, oak-driven Aperol sour
- No-Egg Aperol Sour — Aquafaba replaces egg white for a vegan-friendly foam
Practise making the No-Egg Aperol Sour in the free Virtual Bar game.