This bubbly cocktail showcases blood oranges, which have a tart-sweet flavor. You can also use navel oranges. We love the rich color of blood orange juice, but you can also use navel oranges if that’s what you have on-hand. Aperol is an Italian aperitif made primarily with bitter orange, rhubarb, and other flavors. This recipe is easy enough for an impromptu cocktail hour, but festive enough to play the role of signature cocktail at a New Year’s Eve bash. As is, the recipe will make one serving. You can easily scale up the recipe for a crowd, but you might want to invest in a juicing machine as each serving calls for ½ cup of fresh blood orange juice, which means you’ll be squeezing about six orange halves per cocktail. Other than squeezing the oranges, this recipe is as simple as can be. Simply add the Prosecco and Aperol to an ice-filled glass. Top each cocktail with the fresh blood orange juice and garnish with a mint sprig. This cocktail is part of the red beans and rice party menu from Alon Shaya and his wife Emily. Other delicious recipes from the collection include Yogurt Pound Cake with Pomegranate Syrup, Cornbread with Lemon-Thyme Butter, Charred Root Vegetables with Bagna Cauda, and Apple and Goat Cheese Salad with Candied Pecans.
1/2 cup (4 oz.) Prosecco
1/4 cup (2 oz.) Aperol
1/2 cup fresh blood orange juice (about 3 oranges)
How to Make It
Stir together Prosecco and Aperol. Pour over ice with blood orange juice in a tall glass. Garnish with mint sprig, if desired.