Photo by Daniel Krieger
I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.
Recipe information
Yield
Makes 1 cocktail
Ingredients
¾
ounce Aperol
¾
ounce Martini & Rossi Sweet Vermouth
1
ounce fresh orange juice
2
ounces Prosecco, such as Mionetto Prosecco Brut Valdobbiadene
Half orange wheel, for garnish
Need to make a substitution?
Preparation
Build the Aperol, vermouth, and orange juice in a highball glass filled three-quarters full with ice cubes. Stir and top with the prosecco. Garnish with the half orange wheel.
Reprinted from The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist, with 500 Recipes by Dale DeGroff. Copyright © 2020. Photographs by Daniel Krieger. Published by Clarkson Potter, a division of Penguin Random House, LLC. Buy the full book from Amazon.