Gin Elderflower Aperol Sour
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A pink Swedish sour — gin and Aperol joined by rhubarb syrup, elderflower liqueur and lemon, finished with the silky texture of an egg white shake and a splash of soda.
A Swedish-summer take on the Aperol Sour template that emerged from London and New York bars around 2015. The rhubarb syrup + St-Germain combination is a distinctly Nordic twist — rhubarb for the late-spring tartness, elderflower for the floral lift. The egg-white silkifies the whole thing and balances the Aperol's bitterness.
Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
🌾 Gluten-free🥚 Contains egg
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AdInstructions
- Rhubarb syrup (make ahead):
- Simmer 100 g chopped rhubarb, 100 ml sugar and 100 ml water for 6 minutes. Strain, cool, bottle.
- The drink:
- Combine 40 ml gin, 30 ml Aperol, 20 ml rhubarb syrup, 20 ml fresh lemon juice, 10 ml St-Germain and 15 ml egg white in a shaker.
- Dry-shake for 10 seconds.
- Add ice and shake hard for another 10 seconds.
- Double-strain into a chilled coupe.
- Finish with a 10 ml splash of soda water to bloom the foam.
- Garnish with a thin slice of fresh rhubarb.