Ingredients
- 1.5 oz Gin
- .5 oz Aperol
- .5 oz Grapefruit Juice
- .5 oz Lime Juice
Instructions
- Stir ingredients over ice
- strain into champagne flute
Notes
Estimated Nutrition:
Where it came from
No one's quite sure who mixed up the first Ten Spot, but it feels like a product of the modern cocktail revival. It's got that clean, bright profile that came into its own when bartenders started playing with bitter liqueurs and fresh citrus in new ways. You won't find this one in any dusty old recipe books.
Think of it as a gin sour's slightly more sophisticated cousin, but one that prefers a quiet stir to a loud shake. The Aperol pushes it away from a simple sour, adding that distinctive bittersweet edge. Serving it up in a flute also sets it apart, giving it a champagne cocktail vibe without the bubbles.
This drink fits right in at a swanky lounge, or maybe even a bright, airy brunch spot where they know what they're doing. It’s light enough for an aperitif but interesting enough to hold its own later in the evening. Don't expect to see it on every dive bar menu, though.
What it tastes like
The Ten Spot hits you with a sharp, refreshing citrus upfront, thanks to the double dose of grapefruit and lime. Then the gin comes through with its botanical backbone, quickly followed by Aperol's signature bitter orange and a touch of sweetness. It's a nicely balanced tug-of-war between bright, tart, and bittersweet.
At around 22% ABV, this drink isn't messing around, but it's not a knockout punch either. It's roughly four times stronger than your average beer, so it's got some weight behind its refreshing facade. Treat it like a proper cocktail, not a juice box.
The technique
Building a Ten Spot is straightforward: combine all your ingredients in a mixing glass with plenty of ice. Give it a good, solid stir for about 20-30 seconds until it's properly chilled and diluted. Then, fine strain it into a chilled champagne flute. No need for a fancy garnish here, the drink speaks for itself.
The key here is the stir. Don't shake this one. Shaking will aerate the drink too much, making it cloudy and altering the texture. You want that clean, smooth pour into the flute, so keep it clear and cold with a diligent stir.
Ingredient Spotlight
The bottles that make or break this drink.
Gin
- Use
- A solid London Dry gin works best here. Think something reliable like Beefeater or Tanqueray. Their juniper-forward punch cuts through the citrus and bitter liqueur.
- Skip
- Save your fancy floral or cucumber gins for something else. They'll get lost. Also, aged gins are not the play here.
- Why
- Gin is the anchor. You need its botanical bite to balance the sweet and sour, otherwise, you're just drinking fancy juice.
Aperol
- Use
- Just use Aperol. There's no real substitute that nails its particular bitter orange and light sweetness.
- Skip
- Don't swap it for Campari, it'll be too harsh and throw the balance off completely. Other orange liqueurs like Cointreau are too sweet and lack the bitterness.
- Why
- Aperol is the defining modifier. Its unique bittersweet character is what makes the Ten Spot a Ten Spot. Without it, you've got a different drink entirely.
Three Variations
Three real ways bartenders riff on this drink.
Sparkling Spot
- Add some fizz
- Top with a splash of dry sparkling wine or club soda after straining for a lighter, effervescent take.
Ruby Spot
- Swap the grapefruit
- Try using blood orange juice instead of grapefruit for a sweeter, richer citrus note and a deeper color.
Vodka Spot
- Go clear
- If gin isn't your jam, a good quality vodka can make this a clean, crisp, and slightly less botanical drink.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use a good quality vodka for a cleaner, less botanical take. White rum also works if you want a different kind of kick.
A small amount of Campari with a tiny bit of simple syrup can mimic the bitter-sweet, but be careful, Campari is much more intense.
Orange juice will make it sweeter and less tart, or just use a bit more lime for extra zing.
A coupe glass or a small wine glass will work just fine. The idea is an elegant presentation.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Ten Spot?
The Ten Spot contains gin, Aperol, fresh grapefruit juice, and fresh lime juice.
Is the Ten Spot a strong drink?
It's moderately strong, around 22% ABV. It's got more punch than a beer but isn't a high-proof bruiser.
Why is the Ten Spot stirred and not shaken?
Stirring keeps the drink clear and smooth. Shaking would aerate it too much, making it cloudy and altering the texture.
What kind of gin works best in a Ten Spot?
A classic London Dry gin with a strong juniper profile is your best bet. It provides the necessary backbone.
Can I make a Ten Spot ahead of time?
Not really. Fresh citrus juice is key, and it tastes best when mixed and served immediately.
Is the Ten Spot sweet or tart?
It's a balanced drink. You get a good hit of tartness from the citrus, but the Aperol brings a bittersweet note that keeps it from being overly sour.
What's the best way to chill the glass?
Keep your champagne flutes in the freezer for a few minutes before you start mixing. A cold glass means a colder drink for longer.
Can I add bubbles to a Ten Spot?
Absolutely. Top it with a splash of dry sparkling wine or club soda for a fizzy variation.
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