Italian Aperol Spritz with Blood Orange, Prosecco, Sparkling Water and Fresh Rosemary Sprig

Choose the right glass: a large balloon wine glass (at least 16 oz) is traditional and essential — it allows the aromas to bloom and accommodates the ice and garnishes properly.

Ingredients

• 3 oz Aperol (the bitter orange Italian aperitivo)
• 3 oz dry Prosecco (chilled)
• 1 oz sparkling water or club soda
• 1-2 slices blood orange or regular orange
• 1 fresh rosemary sprig
• Large ice cubes or one big sphere
• Optional: thin slice of fresh fennel for a botanical note

Instructions

1. Choose the right glass: a large balloon wine glass (at least 16 oz) is traditional and essential — it allows the aromas to bloom and accommodates the ice and garnishes properly.
2. Fill the glass generously with large ice cubes. The larger the ice, the slower it melts, keeping the drink properly cold without diluting it prematurely.
3. Add the Aperol first: pour 3 oz over the ice. The deep orange color settles at the bottom beautifully.
4. Pour the Prosecco gently down the side of the glass — do not pour directly onto the ice, which causes the wine to lose its bubbles too quickly. Hold the glass at a slight angle and pour slowly. You will see the Aperol and Prosecco begin to combine in swirling ribbons of amber and gold.
5. Add a splash (about 1 oz) of sparkling water to lighten the drink and extend it slightly. Again, pour down the side of the glass.
6. Give one very gentle stir — just three or four turns with a long bar spoon to combine everything without destroying the bubbles.
7. Tuck an orange slice on the rim of the glass. Rub the rosemary sprig firmly between your palms to release its oils — you will smell them immediately — then place it in the glass as a fragrant garnish.
8. Serve immediately and drink in the late afternoon sun if possible. The Aperol Spritz was born in Venice in the 1950s and has become one of the world's great aperitivo rituals — crisp, bittersweet, lightly fizzy, and impossible not to love.