The beauty of the Sour is its simplicity: mix together a base liquor, a sour ingredient — usually fresh lemon or lime juice — and a sweetener, and you’re good to go. So mix things up and give this not a Gin Aperol Summer Sour a try.
To make basil simple syrup stir together ½ cup sugar and ½ cup water in a medium saucepan set over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Lower heat to very low and continue cooking, stirring occasionally, until a syrupy consistency is achieved about 4 minutes. Remove from heat and add 5 or 6 fresh basil sprigs; let stand 30 minutes then remove basil. Syrup may be stored covered in a cool dark place for up to 1 month.
- ice cubes (as needed)
- 1 ½ ounce London dry gin
- 1 ½ ounce Aperol
- 3/4 ounce freshly squeezed lemon juice
- ¼ ounce basil simple syrup (see notes)
- 1 fresh basil sprig
Fill a Collins or similarly sized highball glass with ice cubes. Set aside.
Combine gin, Aperol, lemon juice, and simple syrup in a cocktail shaker ⅔ full of ice and shake vigorously until well chilled. Strain into the prepared glass. Garnish with basil sprig.