Aperol can be pretty divisive, and it certainly has a reputation for being a Winter aperitif, associated with the ski resorts of the Alps - but check out the sunshine-y shadows in our photo and we defy you to think of Aperol as a winter drink any longer.
If you need further convincing, just give this Aperol Sour cocktail a try: the orange and citrus notes in our Cardiff Dry gin work brilliantly with the rhubarb and orange flavours of the Aperol itself. There's an extra tart 'zing' from the lemon juice, countered by the addition of sugar syrup (which you can buy in supermarkets and online, but is easy to make yourself) which lifts the bitterness inherent in the Aperol.
Finally, don't be scared of the egg white - just remember to 'dry shake' - add the ingredients to the cocktail shaker and shake without ice - first to generate the foam, before adding ice to chill.
Cardiff Dry Aperol Sour
(Serves 1)
30ml Cardiff Dry Gin
60ml Aperol
30ml Lemon Juice
15ml Sugar Syrup
1 egg white
Add the ingredients to a cocktail shaker.
Shake hard to foam
Add ice and shake again to chill.
Strain into a coupe glass and garnish - we used dehydrated lemon slices.
