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[Photographs: Wes Rowe]

The Aperol Spritz is popular for a few reasons. The combination of bittersweet Aperol and prosecco, lightened with soda water, is just the thing to quench the thirst and whet the appetite. It's easy to make, easy to drink, and evocative of evenings watching the sunset behind the ruins in Rome.

But Jason "Buffalo" LoGrasso of Cotogna in San Francisco wanted to concoct an updated cocktail in the same vein, something fizzy and fresh with a bitter finish (and a tempting hot-pink color.) He skipped the prosecco, balancing the Aperol with fresh lemon, and added an egg white to the mix, which "makes it a creamy, frothy beverage that most people fall in love with instantly," he says. A grapefruit twist garnishes the glass, helping people to identify the hint of grapefruit flavor in the Aperol. LoGrasso fizzes it up with an old fashioned soda siphon, but a regular pour of seltzer will work fine too.

Get the Recipe

Cotogna's Aperol Fizz »

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