Parisian Aperol

By Chef Geoffrey Zakarian

Just for insiders, Chef Geoffrey Zakarian shares his recipe for a Parisian Aperol, an elegant French take on the hugely popular Italian aperitif. This is a very light and refreshing cocktail perfect for afternoons or early evenings when you want something fun and fruity, but with a little less alcohol. We suggest making it with our Bocciamatta Prosecco D.O.C.

Ingredients

2 oz Aperol

2 oz champagne or prosecco 

2 splashes of bitters

Orange slices

Large ice cubes

Directions

Place one orange slice in the bottom of a large wine glass and fill 2/3 full of ice.

Combine Aperol and bitters in the glass.

Finish with champagne and garnish with another halved orange slice.