Petruccio

Name: Petruccio
Yield: 1
Ingredients: 55g caster sugar; 30.00 ml Beefeater gin (substitute other gin); 30.00 ml Aperol; 3 tsp lemon juice; 1 eggwhite; Ice cubes, for shaking; Peychaud’s bitters (from selected bottle shops – substitute Angostura bitters), to serve

Rate now

Jump to recipe

Eggwhite and aperol are an unstoppable combination in this flavoursome cocktail twist. This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally.

1/4 cup (55g) caster sugar
1 1/2 tbs Beefeater gin (substitute other gin)
1 1/2 tbs Aperol
3 tsp lemon juice
1 eggwhite
Ice cubes, for shaking
Peychaud’s bitters (from selected bottle shops – substitute Angostura bitters), to serve

Method

1.

To make the sugar syrup, combine the sugar and 1/4 cup (60ml) water in a saucepan over high heat. Cook, stirring constantly, until sugar is dissolved (sugar syrup can be stored, covered and chilled, for up to 6 months and used for a variety of cocktails).
2.

To make Petruccio, combine 3 tsp sugar syrup, gin, Aperol, lemon juice and eggwhite in a cocktail shaker and shake vigorously for 10 seconds. Top with ice and shake well again. Strain into a cocktail glass and serve with a few drops of bitters.

Rate now