1 oz Aperol
Juice of half a lemon
.5 oz Simple syrup (one part sugar, one part water)
.5 oz Egg white
2 oz Brut Champagne
Garnish: Wide strip of orange zest
Add the Aperol, lemon juice, simple syrup and egg white to a cocktail shaker and fill with ice. Shake until well-chilled and frothy. Pour the Champagne into a Martini glass. Strain the Aperol mixture into the glass. Pinch the strip of orange zest to release its oil into the glass and then lay it atop the foam.
This cocktail originally appeared in The Bubbly Bar.