This delightful low alcohol, slightly bitter aperitivo is served in every bar in Venice. It’s origin goes back to the 19th century when the Austrian soldiers occupied Venice and finding the wine too strong for them, asked to have it diluted with water.

1/3 Prosecco (Italian sparkling dry white wine)
1/3 Aperol
1/3 sparkling water

Pour into a tall glass (with or without ice) and garnish with a slice of orange

N.B. Campari can be substituted for Aperol and garnished with an olive.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>