Name: Aperol Flip
Total time: PLACEHOLDER
Ingredients: 1½ fluid ounces (3 tablespoons) gin; 1 frozen egg white cube (about 1 ounce); ¾ fluid ounce (4 teaspoons) lemon juice; ½ fluid ounce (1 tablespoon) Aperol; 2 teaspoons granulated sugar; 3 dashes orange bitters; pinch kosher salt; 1 cup ice cubes

Why This Recipe Works

We're suckers for drinks with Aperol, the Italian aperitif that features a beguiling mix of the flavors of sweet and bitter oranges, bitter roots and herbs, and a touch of rhubarb. It often reminds us of the flavor of grapefruit, minus the acidity. Here we add acid with lemon juice, give the drink a base of aromatic gin, and most importantly, turn it creamy and smooth with the addition of a frozen egg white. You can use a fresh egg white too, but this is hands down our favorite way to use up extra whites leftover from making custard ice cream or Runny Yolk Sauce.

Before You Begin

This is a great way to use up egg whites leftover from yolk-heavy recipes, like our Runny Yolk Sauce. We freeze the whites in a standard ice cube tray and store them in a zipper-lock bag so that they are always ready to add a creamy froth to cocktails. One cube is equal to one egg white (so if you don’t have frozen whites on hand you can substitute one fresh egg white without adjusting the recipe). While the instance of salmonella in raw egg whites is low, if you are at all concerned feel free to use pasteurized eggs. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in the traditional version of this recipe we’ve listed liquid ingredients in both fluid ounces and tablespoon/teaspoon measures.

Instructions

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.

Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.