Aperol Gin Fizz
Your Aperol Spritz just got their master’s degree. If you want to try your hand at using egg whites in your cocktails at home, this is a great way to experiment with how to get the best frothy head.
Ingredients:
½ oz simple syrup
1 oz freshly squeeze lemon juice
2 oz gin
1 oz Aperol
1 egg white
garnish: dehydrated lemon wheel
Directions:
In a cocktail shaker, combine simple syrup, lemon juice, and gin. Add ice and shake vigorously for approximately thirty seconds, until chilled and a frothy head forms. Remove ice, add egg white, and shake again.
Add ice to collins glass and add Aperol. Pour contents of cocktail shaker into collins glass over Aperol and garnish with a lemon wheel.
PSST! THIS IS THE STUFF I USED:
What do egg whites do for a cocktail? For starters, they make your cocktail super creamy and velvety, but they also add a lovely froth on top.
There’s a common misconception that you can contract salmonella from using raw egg whites in cocktails, however that’s extremely uncommon! The risk of getting sick is very low due to the bacteria living on the eggshell — you want to ensure that you’re using clean, pasteurized eggs. Plus, the alcohol & acid from the cocktail will help kill the bacteria.
In order to get the best “froth,” you’ll see tons of methods online, and I tend to use a couple different methods in my recipes! This particular recipe, I use a technique called the reverse dry shake — shake all of your ingredients (without egg whites!) with ice, remove the ice, add the egg whites, and shake again! This will ultimately yield a more consistent foamy texture.