You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Maria Hunt, Author, The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion (Random House, 2009)
The National Culinary Review, July/August 2014
1 oz. Aperol
Juice of ½ lemon
½ oz. agave nectar
½ oz. pasteurized egg white
2 oz. brut champagne
Wide-cut orange peel, for garnish
In cocktail shaker filled with ice, add Aperol, lemon juice, agave nectar and egg white. Shake until well-chilled. Pour champagne into martini glass. Using strainer, pour Aperol mixture into martini glass. Pinch orange peel to release oil into glass; lay it atop foam.
ACF reserves the right to remove inappropriate comments.