Ingredients
Method
- Place your wine glass in the freezer for 10 minutes prior to serving. A frosted glass preserves the carbonation and keeps the drink crisp.
- Fillthe chilled glass to the very top with large, solid ice cubes. Avoidcrushed ice to prevent premature dilution.
- Pour the Prosecco over the icefirst. Starting with the wine ensures the bubbles are at the bottom, allowing theingredients to mix naturally via gravity.
- Pour the Aperol in a slow,circular motion. Watch for the "sunset effect" as the orangeliqueur bleeds through the wine.
- Topwith a splash of soda water. This adds a "sharp" bubble that cutsthrough the sweetness of the Aperol.
- Gentlytuck a round orange slice into the side of the glass. For a sophisticatedVenetian twist, add a Castelvetrano olive on a pick to provide a saltycontrast.
- Gentlytuck a round orange slice into the side of the glass. For a sophisticatedVenetian twist, add a Castelvetrano olive on a pick to provide a saltycontrast.
Notes
The biggest mistake is using the wrong ratio. If you add too much Aperol, the drink becomes syrupy and too bitter. If you add too much wine, you lose the signature orange flavor. Stick to the 3-2-1 rule for the best balance.
Another issue is using small ice cubes. Small cubes melt within minutes, turning your vibrant cocktail into a watery, pale orange mess. Always use the largest cubes possible.