Montepulciano Recipe

Prepare glass

Chill a large wine glass or a rocks glass by filling it with ice and cold water while you build the cocktail. This keeps the drink cool without diluting it too quickly.

Build base in shaker

In a cocktail shaker, add Aperol (0.5 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz) and two dashes of Angostura bitters. Add a handful of ice to the shaker.

Shake lightly

Secure the shaker lid and shake vigorously for 8–10 seconds — enough to chill and slightly dilute the Aperol-lemon mixture but not to over-dilute. The goal is to slightly integrate flavors before adding the wine.

Discard glass ice and strain

Dump the ice and water from the chilled glass. Using a fine or Hawthorne strainer, strain the shaken mixture into the chilled glass.

Add wine and soda

Pour 4 oz of chilled Montepulciano d'Abruzzo (red wine) into the glass over the strained base. Top with 1 oz dry sparkling water or club soda to add lift and effervescence. Stir gently once with a bar spoon to combine — 2–3 slow turns to integrate without flattening the bubbles.

Garnish and serve

Express the oils of an orange twist over the drink by holding it over the glass and giving it a quick squeeze, then drop it in as garnish. Optionally add a lemon wheel on the rim. Serve immediately while chilled.

Notes on balance

Taste and adjust before serving: if the drink is too bitter, add another 0.125–0.25 oz simple syrup; if too sweet, add a splash more lemon juice. Use a lighter-bodied Montepulciano for a brighter spritz; heavier wines will yield a richer, deeper cocktail.