From David Lebovitz’s Drinking French
For the red bitter apéritif, David prefers Dolin, which he describes as being “less aggressive than some of the Italian red bitter apéritifs, whose intensity can mask any subtle botanical flavors.” He also loves California-made Bruto Americano, but includes Campari as an option. Not sure how he would feel about using Aperol, but I’ve used it here and loved it.
- 2 ounces (¼ cup | 60 ml) freshly squeezed tangerine (or orange) juice
- ¾ ounce (1.5 tablespoons | 22ml) red bitter apéritif, such as Campari, see notes above
- 2 ounces (¼ cup | 60 ml) Prosecco or other dry sparkling wine
- Half a tangerine or orange slice for garnish
Mix the tangerine juice (or other) and the red bitter apéritif in a stemmed goblet or glass of choice. Fill the glass ¾ full of ice. Pour in the Processo or sparkling wine. Stir briefly. Garnish with the orange wheel half.
- Category: Drinks
- Method: Stir
- Cuisine: American
Keywords: tangerine, orange, clementine, spritz, cocktail, festive