Aperol Fizz

Meet the perfect marriage of an egg cream and an Aperol spritz.

Aperol Fizz Recipe

Matt Taylor-Gross / Food Styling by Lucy Simon

Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins

My first egg white cocktail experience was a surprisingly unpleasant one. Granted, it was July in Washington, D.C., and why I didn't just opt for a cold glass of Chenin Blanc or a simple vermouth spritz, is beyond me. The offending drink was poorly mixed, tasted far too eggy, and had a curiously lumpy texture. The experience was disappointing enough that it’s taken me quite a while to warm back up to the concept overall. Now, I’m pleased to share that the Aperol Fizz at Jupiter (the new Italian joint from the brilliant team behind New York City’s King) has officially convinced me: egg whites and booze can live in harmony, they just have to be treated with a little extra care.

At Jupiter, the Aperol Fizz is a star of the spring cocktail menu, which contains most of the things I like to drink when I get excited about warmer weather ahead; there’s a Mojito with gin instead of white rum, a husk cherry vodka concoction I can't wait to try, and plenty of Campari. “The inspiration for this cocktail revolved around creating an Italian leaning, aperitivo-style fizz,” says Rob Giles, beverage director at Jupiter. “Grapefruit brings this juicy quality to the cocktail, while pink peppercorn and dried bay leaves add this beautiful savory note that permeates throughout the drink. Finally, the dry vermouth and navy strength gin give the cocktail a little bite and structure.”

A dry shake — as in, shaking ingredients in a cocktail shaker without the addition of ice — is key to achieving an impossibly fluffy texture to this drink, which looks more like a sunset than it does a traditional Aperol Spritz. Sparkling water helps to lock in the fizz (like in a Ramos Gin Fizz), and pink peppercorns add a pop of extra color and texture. — Oset Babür-Winter


Herbaceous grapefruit syrup

  • 16 ounces grapefruit juice

  • 14 ounces Demerara sugar

  • 9 grams pink peppercorns

  • 3 grams bay leaves

Aperol Fizz

  • 1 1/2 ounces Aperol

  • 1/2 ounce navy-strength gin

  • 1/2 ounce lemon juice

  • 1/2 ounce dry vermouth

  • 1 egg white

  • 1 ounce sparkling water


Make herbaceous grapefruit syrup

  1. Toast pink peppercorns in a skillet until fragrant and slightly toasted, around 5 minutes. Add to a spice grinder and blitz to a coarse consistency.

  2. Meanwhile, add grapefruit juice and demerara sugar to a pot, and bring to a boil. Add pink peppercorn and bay leaves and simmer for 10 minutes.

  3. Remove from heat, let cool, and strain the solids. Store in refrigerator; syrup will last up to a month.

Make Aperol Fizz

  1. Combine Aperol, gin, lemon juice, dry vermouth, grapefruit syrup, and an egg white in a cocktail shaker. Shake vigorously to emulsify egg white, between 10 and 15 seconds.

  2. Add ice to shaker, and shake again.

  3. Double strain shaker into a Collins glass with 1 ice cube. Add 1 ounce of sparkling water to cocktail shaker to capture foam. Top cocktail with foam. Garnish with pink peppercorns and serve.

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