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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.