This is a deliberate twist on Tony Conigliaro’s original Death in Venice cocktail, as I am not as keen on the Campari used in that version. I much prefer the lighter, orange notes of Aperol, the drink that you will find consumed much more readily for an aperitivo around Florence & Tuscany. The recipe also uses the grapefruit bitters I made back in early December.
The final drink has a good bitter bite, but some really refreshing citrus flavours, too. It’s important (I think) to get a really good, dry prosecco for this – if the wine is too sweet, the grapefruit bitters will jar, and the final drink won’t be nearly as refreshing.
1 measure of Aperol
Dashes of grapefruit bitters
Glass: Champagne bowl
Pour measure of Aperol into chilled glass & add dashes of bitters; top up with prosecco. Garnish with a twist of orange peel.