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Summertime Aperol Flip

Summertime Aperol Flip

I’ve never been much of an expert in “mixology”, but when I saw this cocktail recipe posted by Cook’s Illustrated’s Editor-in-Chief Dan Souza for an Aperol Flip, I was determined to master it. I was already a fan of Aperol, the brightly colored Italian aperitif that features hints of rhubarb, bitter herbs and burnt orange, and is the star ingredient of their famous summertime Aperol Spritz. “The Flip” was less familiar to me.

A flip is a class of mixed drinks, which uses an egg in the list of ingredients. According to Wikipedia, “the first bar guide to feature a flip was Jerry Thomas's 1862 How to Mix Drinks; or, The Bon-Vivant's Companion. In this work, Thomas declares that, ‘The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste."

This is an impressive cocktail to serve friends this spring and summer. Egg whites freeze well, so I store them whenever I have leftovers. For the greatest flexibility, pour each white into separate compartments of an ice cube tray. Freeze until solid and then transfer the egg white cubes to a freezer-safe container or zip-top bag. That way you’ll be able to reach for the exact amount you need. The frozen egg in this recipe creates a smooth creamy topping that forms as the drink separates in the glass after vigorously shaking. (While the instance of salmonella in raw egg whites is low, if you are at all concerned feel free to use pasteurized eggs)

Download Summertime Aperol Flip recipe

1½ fluid ounces (3 tablespoons) gin

1 frozen egg white cube (about 1 ounce) *a fresh egg white will work as well

¾ fluid ounce (4 teaspoons) lemon juice

½ fluid ounce (1 tablespoon) Aperol

2 teaspoons granulated sugar

3 dashes orange bitters

1 pinch kosher salt

1 cup ice cubes

  1. Combine gin, egg white, lemon juice, Aperol, sugar, bitters, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
  2. Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.



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