fresh mango aperol sour
Cheersing to Saturday with this beaut.
Aperol spritzes are actually a recent discovery for me. I wasn’t of the impression that I’d dislike them – I guess I just prioritized other shit on the rare occasion that I go out and have a drink or two. But now that I’ve got a bottle in my house, I want to science that fucker.
I kinda figured the aperol spritz itself is overdone, and because of the strong flavor profile the apertivo boasts by itself, you have to be selective of its mixing companions. Which is how mango came into play. Mango offers a soft sweetness that boosts up the aperol without attempting to overpower its mighty reign.
And, of course, no sour martini drink is complete without a pop of lemon (because lemon is sour, duh) and a splash of vodka boozes up a notch and makes for a fantastically refreshing sip. I could probably enjoy a few of these if I didn’t already shimmy into tipsiness after a single drink.
The Fresh Mango Aperol Sour is your best pal for poolside sips. I’d love this on a warm evening with a few cheerful snacks, before a tasty grilled dinner and carrying over until the coals have long burned down. Only positive vibes with a drink so gorgeous.
Aper-ALL THE DRINKS
If you’re lucky enough to have a tiny food processor, this is perfect for pureeing the mango. You only need 1/4 cup of chunks for one drink if that’s all you need. If you’d rather not whip out the appliances, you can also muddle the mango in the bottom of your shaker. The flavor won’t be as concentrated since you likely won’t be able to smash it entirely (unless you’re the Hulk, in which case, WELCOME TO FMG).
That note aside, you’re ready to mix it up, ya’ll!
Grab your mango and measure in your Aperol, vodka, lemon juice, and, if you want that nice foamy cap, an egg white. If shaking with an egg white, do so vigorously for 45 seconds without ice. Then, add your ice and shake 30 seconds more.
If you don’t use the egg white, add ice after you’ve poured in the ingredients and shake until the drink is nice and cold. Strain it into your glass, and enjoy immediately!
If you’re good at making the orange rind twist, go ahead and do that. I suck at the little curl so I didn’t bother with possibly fucking up my aesthetic. I like to add a flower to pretty up the glass.
Hope this carries you nicely through the weekend, pals!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Mango tango:
Honey Green Tea and Mango Mezcalita
fresh mango aperol sour
Ingredients
- 1/4 cup mango chunks
- 1 1/2 oz Aperol
- 1 oz vodka
- 1/2 oz fresh lemon juice
- 1 egg white (optional)
Instructions
- In a food processor or blender, puree the mango chunks until smooth.
- In a shaker, combine the mango puree, Aperol, vodka, lemon juice, and egg white (if using). Shake vigorously without ice for 45 seconds, then add ice and shake 30 seconds longer. If you are not using the egg white, add ice and shake until cold. The excessive shaking is to make the drink foamy.
- Strain into a martini glass and enjoy!
