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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare and chill
Fill a rocks or Collins glass with 3 cubes of fresh ice and set it aside to chill while you mix the cocktail.
- 2
Build the base
In a cocktail shaker add 1.5 oz Aperol, 0.75 oz sweet vermouth, 0.75 oz fresh grapefruit juice, 0.25 oz fresh lime juice, and 0.25 oz simple syrup.
- 3
Add ice and shake
Add about 1 cup of ice to the shaker. Secure the lid and shake vigorously for 10–12 seconds until the shaker feels very cold.
- 4
Strain into glass
Discard the chilling ice from the serving glass if it has melted significantly. Fill the glass with fresh ice (if desired) and double-strain the shaken mixture into the chilled glass to remove small ice shards and pulp.
- 5
Top with bubbles
Carefully add 2 oz chilled club soda or sparkling water to give lift, then gently float or slowly pour 2 oz chilled Prosecco (or dry sparkling wine) on top to preserve effervescence. Stir very gently once with a barspoon (1–2 slow turns) to integrate without flattening the bubbles.
Garnish
- 6
Express the grapefruit oils by holding a grapefruit twist over the drink and gently pinching it to spray the oils across the surface, then rub the peel around the glass rim and drop it into the drink. Alternatively, garnish with a fresh or dehydrated grapefruit wheel on the rim.