by: Kate McMillan
Prep Time
10 minutes
Yield
1 serving
Prep Time
10 minutes
Yield
1 serving
summary
Every holiday season needs a showstopper cocktail. This beauty gets its soft pink hue from the addition of Aperol, an Italian botanical liqueur. By vigorously shaking an egg white in a cocktail shaker, you will get a delicious creamy cloud puff to top off this beauty.
ingredients
- 1 ounce top-shelf vodka
- ½ ounce Aperol
- ½ ounce simple syrup
- ½ ounce fresh lemon juice
- 1 tablespoon pasteurized egg whites
- 3 ounces chilled champagne or prosecco
- Lemon twist or wheel, for garnish
directions
- Place the vodka, Aperol, simple syrup, lemon juice and egg whites into a cocktail shaker for a dry shake. Tightly seal and shake vigorously for 15 seconds. Add 4 ice cubes and shake again until very chilled, about 10 seconds.
- Double strain into a cocktail glass. Top with champagne and garnish with the lemon twist or wheel. Serve immediately.
notes
A dry shake is done without ice. This ensures that the egg white becomes fluffy before you add the ice to chill the drink.
Double strain: this technique uses both the strainer on the cocktail shaker and a fine-mesh strainer.
Don’t pour the champagne until you are ready to serve—the bubbly will increase the height of the egg white fizz.
It is not necessary to clean the shaker in between each cocktail, but you do want to discard the ice each time to complete the dry shake for each round.
