How To: Aperol Caviar

The technique behind this stunning serve is surprisingly easy to master.

It goes without saying at this point that the Aperol Spritz is the undisputed champion of the Aperitivo Hour. Not only is it delicious and hugely popular, but it’s a cinch to make right—hint: learn the PASS method to ensure a perfect serve.

We love this creative twist on the classic, and your guests will, too. We particularly like this recipe from Lorenzo Amati (@stasera.cucina.lo.chef), because it’s easy to follow, scales well, and can be done quickly (we’ve all worked with that one opener).

All you need is Aperol, cold oil, and Agar Agar, which is a plant-based gelling and thickening agent used in many modernist culinary applications.

Watch our video on how to make Aperol caviar using Agar Agar or read on for step-by-step instructions.

https://www.youtube-nocookie.com/watch?v=fHSSet420jA

---

Thirsty for more great techniques?
How To Make Campari Dust
Ferment Your Own Ginger Beer (and More!)
Become a Frozen Drink Genius

---

How To Make Aperol Caviar

Recipe by Lorenzo Amati (makes one serving)
Ingredients:

• 100 ml Aperol
• 1 gram Agar Agar
• 1 glass Cold Vegetable Oil

Instructions:

1. In a sauce pan, combine Aperol with Agar Agar over medium low heat until it thickens. If it doesn’t thicken, add additional .1 gram Agar Agar.
2. Add mixture to a squeeze bottle and drop into a glass of chilled oil.
3. Strain, and rinse with water before serving.

Use your Aperol Caviar in this deconstructed Aperol Spritz!

Instructions:

1. Add Aperol Caviar to a Champagne flute.
2. Top with Cinzano Prosecco and serve.

---

Want more great bar education? Sign up for our newsletter to get handpicked recipes and invitations to free, expert-led classes.