Viva Adia Recipe

Cook the berries

Combine raspberries, blueberries, sugar and water in a small saucepan over medium-low heat.

Bring to a gentle simmer, then mash the berries with the back of a spoon or a muddler. Simmer 2–3 minutes until the sugar dissolves and the fruit softens and releases juices.

Remove from heat. If you prefer a smooth, seedless syrup, strain the mixture through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible. If you like texture, skip the straining and leave some fruit bits.

Let the syrup cool to room temperature (about 10–15 minutes). The recipe yields roughly 45–60 ml of syrup; use 20 ml per spritz. Store any extra in a sealed container in the refrigerator for up to 5 days.

Prepare the glass

Choose a large wine glass or goblet. Fill the glass with large ice cubes to chill the glass and keep the spritz bright and fizzy.

Pour 20 ml of the chilled (or room-temperature cooled) berry syrup into the glass over the ice.

Add 60 ml Aperol directly over the syrup.

Slowly pour 90 ml well-chilled Prosecco into the glass to preserve bubbles. Pour gently down the side of the glass if possible.

Give the drink one or two gentle stirs (5–8 seconds) to marry the layers without flattening the fizz.

Top with 60 ml chilled soda water to brighten the spritz and adjust the strength to your taste. Taste and if you prefer it fruitier, add an extra 5–10 ml berry syrup.

Thread 3 raspberries and 3 blueberries on a small skewer or cocktail pick and rest it on the rim, or nestle them on top of the ice.

Add an orange slice to the rim and tuck a mint sprig into the glass for aroma (optional).

Serve immediately while the Prosecco is cold and bubbly. Stir gently once more before sipping if the syrup has settled.