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What's Cooking | Prosecco: The Spritz Way

WHAT’S COOKING
Prosecco: The Spritz Way

by Spritz

Author- Spritz

As we sit back, relax and bask in the August sunshine, National Prosecco Day (13th August) couldn’t seem better placed.

To celebrate the day, and get you cracking open the bubbly, we’ve teamed up with Spritz – a beautifully designed book dedicated to Italy’s favourite aperitivo.

Prosecco Spritz

APEROL BETTY

GLASS: Collins or rocks
GARNISH: Orange wheel

2 Ounces Aperol
1 Ounce Fresh Orange Juice
1/2 Ounce Fresh Grapefruit Juice
3 Ounces Prosecco

 

Make It:

The Aperol Betty is barely more than a glorified, bittersweet Mimosa. At Terroni in Los Angeles,  Aperol is mixed with fresh orange and grapefruit juices, both of which freshen up the liqueur’s bite, and then topped with prosecco for a cooler-style spritz that is appropriate morning, noon, or night.

Add all ingredients to a cocktail shaker, add ice and shake. Strain over ice into a rocks or Collins glass.
Top with prosecco and garnish with an orange wheel.

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