If you've ever wanted to drink a gin and tonic and an Aperol spritz at the same time, this Aperol Gin Cocktail is your answer. What makes it different from every other version out there is the muddled cucumber, it goes into the shaker and infuses the whole drink with a cool, green freshness that you can't get from just dropping a slice on top.
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What makes this different
The floral bite of a botanical gin and the bitter orange sweetness of Aperol are a natural match, and fresh lime ties them together with just enough tartness to keep the whole thing from going soft. Most Aperol gin cocktails skip the cucumber entirely or use it as garnish, muddling it into the base is what makes this version standout. I've made this one more times than I can count, and it's my first move when I want to put something impressive on the table with almost no effort. It takes about 10 minutes and makes two servings, so it's just as good for a quiet night as it is for a crowd.
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Ingredients & Substitutions
Ingredient Notes:
- Gin. The gin you pick matters here because its flavor comes through clearly , it's not a background note. Hendrick's is my top pick because it's already infused with cucumber and rose, which means it practically calls for this recipe. Tanqueray and Bombay both work well too. Go with a botanical gin you'd enjoy on its own.
- Aperol. This is the Italian aperitif that gives the cocktail its color and its character: bitter, lightly sweet, with an orange and herbal edge. It has about half the alcohol of Campari and a gentler bitterness, which is what makes it so easy to drink here. There's no direct substitute, if you use Campari, you'll get a noticeably sharper, more intense cocktail.
- Fresh lime juice. Not bottled. Bottled lime juice has preservatives that add a chemical flatness you can taste, and this cocktail is simple enough that the lime is load-bearing. Squeeze it fresh.
- Simple syrup. This balances the tartness of the lime and the bitterness of the Aperol. Without it, the cocktail leans sour and a little harsh. If you prefer a drier drink, start with half an ounce and adjust from there.
- Cucumber. Two slices, muddled in the shaker before anything else goes in. The muddling breaks down the cucumber flesh and releases the juice so it infuses the entire cocktail instead of sitting decoratively on the rim. Use the thickest, crispest slices you can get, thin slices fall apart and can make the drink a little pulpy.
- Club soda. It goes in last, after straining, so it stays bubbly. A high-quality club soda makes a real difference in how the drink feels, it's a small ingredient but it's the last thing that hits your palate. Fever Tree or Q Club Soda are worth it if you can find it.
Instructions
- Step 1: Muddle the cucumber slices in the bottom of a cocktail shaker until they're broken down and the juice has released.
- Step 2: Add ice, then gin, Aperol, lime juice, and simple syrup.
- Step 3: Shake vigorously until the outside of the shaker is cold to the touch.
- Step 4: Strain into two lowball glasses filled with fresh ice.
- Step 5: Top each glass with a splash of club soda
My Tips for the Best COcktail
Muddle until the cucumber actually releases its juice. A few light presses won't do it. Press the muddler down and twist at the same time, and keep going until you can smell the cucumber and see the juice in the bottom of the shaker. That liquid is the flavor you're after.
Don't skip the strainer. Cucumber seeds and bits of flesh are small enough to pass through a standard shaker lid. A cocktail strainer keeps the drink clean and avoids any unpleasant texture in the glass.
Shake hard and shake long. This cocktail needs to be properly chilled to taste right. Shaking for a full 15 to 20 seconds does two things: it combines everything thoroughly and it drops the temperature significantly. The difference between a quick shake and a real shake is noticeable.
Add the club soda after you strain, not before. If club soda goes into the shaker, you'll shake the carbonation out and end up with a flat drink. Strain into the glasses first, then top with soda.
Use fresh lime juice. Yes, this gets its own tip. The difference between fresh and bottled is not subtle in a cocktail this simple. A single lime is all you need.
FAQs
Aperol is an Italian aperitif made with gentian, rhubarb, cinchona, and citrus, among other ingredients. It tastes lightly bitter and sweet with a strong orange note, and it has about half the alcohol of Campari. Because it's a mixer rather than a sipping spirit, it's best used in cocktails where it can balance against something tart or botanical , like gin and lime.
A muddler is the right tool, but if you don't have one, the handle end of a wooden spoon works. You want something with enough surface area to press down on the cucumber slices and twist, a fork or a thin utensil won't do the job.
It's in the middle. The Aperol contributes some sweetness, the simple syrup adds more, and the lime keeps it from going cloying. If you prefer a drier drink, cut the simple syrup to half an ounce. If you like things sweeter, you could add a little more, but I'd taste it first - the balance as written is pretty good.
Yes. Muddle the cucumber and mix everything except the club soda in a pitcher, then refrigerate. When you're ready to serve, strain over ice in individual glasses and top each one with club soda to order. Don't pre-add the soda or you'll lose the bubbles.
Make Ahead & Storage
This cocktail doesn't store well once it's built - the club soda goes flat and the cucumber flavor fades. For parties, follow the batch instructions in the FAQ: mix everything except the soda, refrigerate up to 4 hours ahead, and top with soda when you serve. One batch of the recipe makes two drinks, so scale up as needed.
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Recipe
Aperol Gin Cocktail
Ingredients
- 2 slices cucumber
- 3 ounces Gin
- 1 ounces Aperol
- 1 ounces lime juice
- 1 ounces simple syrup
- splash of club soda
- lime for garnish
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Instructions
- Muddle the cucumber slices in the bottom of a cocktail shaker, pressing and twisting until the juice has released and you can smell the cucumber.2 slices cucumber
- Fill the shaker with ice. Add Aperol, gin, lime juice, and simple syrup.3 ounces Gin, 1 ounces Aperol, 1 ounces lime juice, 1 ounces simple syrup
- Shake vigorously for 15-20 seconds, until the outside of the shaker feels cold.
- Strain into 2 low ball glasses filled with fresh ice.
- Top each glass with a splash of club soda, garnish with a lime slice and serve.splash of club soda, lime for garnish
Notes
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Nutrition
Nutrition info not guaranteed to be accurate.
Brian Velenchenko says
I came up with this cocktail when I was the beverage manager at Create Catering. It's called the Hopeful Spinster. Make sure to use freshly squeezed lime juice (it makes a HUGE difference) and the garnish was originally a cucumber wheel. Glad it's being well-received.
We love this cocktail! Thanks so much for sharing it with us! And you are right, the fresh lime juice makes all the difference in the world...Cheers!
Mats W says
This is summer in a glass!
A bit of Italy for gin lovers.
Holly says
I was looking for a drink to use our leftover Aperol. Instead I found our new goto drink. We will be buying more Aperol and making plenty of simple syrup to have this one regularly for the next few weeks because the simple syrup and the cucumber balance the Aperol perfectly,
I'm so happy you love it! It is one of my favorites in the spring! Cheers!
Steve R. says
Used 1/2 gin and 1/2 vodka. Best Aperol drink we’ve had. Thanks for the recipe!
Lisa says
Thanks for the great feedback. So happy you enjoyed it! Cheers!
Meghan@ Fox and Briar says
If it has gin, I'm going to love it. And that name is amazing.
Lindsay LoveBeerLoveFood says
Ah! I think I actually have every single one of these ingredients at home! I'm not usually a gin drinker but mixed with some aperol and lime, sounds delightful. Thanks for sharing!
Tim says
I used fairly Total Wine's house gin, Hadley & Sons and substituted their private label Aperix a cheaper substitute for Aperol--tastes wonderful and probably half the cost of the brands listed in the recipe. Hendricks gin would taste better, but it's spendy.