A smooth clash of sweet and bitter
1 oz Purity Vodka 51 Connoisseur Reserve Organic
3/4 oz mango purée
1 oz Aperol
3/4 oz lemon juice
1/2 oz simple syrup
1 egg white
Mango Aperol Vodka Sour
Sours are one of the oldest families of cocktails. Jerry Thomas wrote them down in his bartender’s guide of 1862: spirit, citrus and sugar in balance. Egg white came later for a silky foam. This version brings in mango and Aperol for a sweet-bitter twist.
Balance is everything here. Crafted in pursuit of True Smoothness, Vodka 51 Connoisseur Reserve gives the drink a smooth, rounded backbone. It lets the mango and Aperol shine, and helps turn the egg white into a foam that feels like velvet.
Bold flavors. Refined finish.
Chill a coupe glass.
Add Vodka 51 Connoisseur Reserve, mango purée, Aperol, lemon juice, simple syrup and the egg white to a cocktail shaker. Shake hard without ice for about 15 seconds. This dry shake whips the egg white and creates the silky foam.
Open the shaker, fill it with ice and shake again for another 15 seconds, until the shaker is frosty cold.
Strain into the chilled coupe and let the foam settle for a moment. Garnish with a thin slice of fresh mango.
Dry shake without ice for a full fifteen seconds before you add ice. That is where the silky foam comes from. Use the freshest eggs you can find, and if you would rather skip egg, a tablespoon of aquafaba, the liquid from a can of chickpeas, gives an almost identical texture.
