With summer refusing to go quietly and the Aperol spritz becoming a bit too familiar, we came up with this Aperol Sour to shake things up. It’s refreshing and cooling, the chilli infusion in the syrup just gives it a bit of background heat. We’re big fans of incorporating chilli into the menu at Meatmother and then developing beverage options to battle that heat. Pair this sour with the spiciness of our burnt ends bun and it’s hard not to slurp down five of these.
Blitz fresh watermelon in centrifugal juicer. Add chilli and infuse for 15 minutes. Strain and add caster sugar, stirring until dissolved
In a cocktail shaker, dry shake all the ingredients including the egg white. Add two scoops of ice and shake hard.
Pour through a strainer into an ice-filled glass (we use dimpled beer mugs, cause they’re bloody awesome).
Garnish the glass with a spear of fresh watermelon and a lemon wheel
Bartender’s Tip: This recipe will make more watermelon syrup than you need. Store in fridge for up to 1 week.