Why This Recipe Works
by Dan Souza
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.