Blood Orange Aperol Sprits Recipe

Juice and purée

Peel or segment 2 whole blood oranges, removing as much pith as possible. Reserve a couple thin slices for garnish. In a blender or food processor, combine the blood orange segments (including any pulp), 1 tsp sugar, and 1 tablespoon fresh orange juice (optional to loosen) and blend until smooth, about 15–20 seconds.

Strain the blended purée through a fine-mesh sieve into a small bowl or measuring cup, pressing with a spoon to extract as much liquid as possible. You should have roughly 2–3 tablespoons of strained purée. Discard solids (or reserve for another use). Chill the purée briefly while preparing glassware.

Prepare glass

Select a large wine glass or Collins glass. Add 1 cup of large ice cubes to the glass to keep the cocktail cold without diluting quickly.

Build drink

Pour 3 tablespoons Aperol over the ice. Add 2–3 tablespoons of the strained blood orange purée (adjust to taste for sweetness/intensity). Gently pour 4 oz chilled Ruffino Prosecco into the glass; pour slowly so it layers and mixes naturally with Aperol and purée.

Top and finish

Top the cocktail with 1 oz chilled club soda for a light effervescence. Gently stir once with a bar spoon (1–2 slow turns) to integrate the purée without flattening the Prosecco.

Take a fresh rosemary sprig and clap it once between your palms to release the oils, then place it upright in the glass as a garnish. Float 1–2 thin blood orange slices on top or perch one on the rim. If desired, run the orange slice around the rim first for extra aroma.

Serve immediately with a straw or cocktail pick. Stir again lightly before drinking to evenly distribute the purée.