Arancia Rossa Spritz

The flavours of this cocktail remind me of an elevated version of two classics, the Aperol Spritz & the French 75. The boldness of the blood orange, brightness of lemon, paired with the herbaceous gin & medicinal palate of Aperol pairs perfectly with Mionetto. Using the Mionetto in three different ways allows the flavours to tie together as if they were made for one another. Here’s how to put this Spritz together:

.75 oz Gin of your choice
.25 oz Aperol
1 oz fresh blood orange juice
.50 oz fresh lemon juice
1 oz Prosecco blood orange syrup
2-3 oz Mionetto
Prosecco soaked candied blood orange peel

To make the syrup combine 1 cup granulated sugar, 1 cup Mionetto, juice & zest of one blood orange in a saucepan. Bring ingredients to a boil & let simmer 5-10 minutes.

To make Prosecco candied orange peel, peel 2 blood oranges, boil them in plain water for 10 minutes to soften. Transfer to warm Prosecco syrup and let soak until syrup cools . Pull the cooled peels out, dust in granulated sugar, lay to dry for 24 hours on a baking sheet lined with parchment paper.

Pulse a handful of your Mionetto candied blood orange peel in a food processor or blender for 5-10 seconds to grind into a fine dust.

Run lemon wedge around a coupe glass to allow the dust to stick, coat the rim with candied blood orange Mionetto dust.

Measure all ingredients into cocktail shaker except Mionetto, shake on ice for 15-20 seconds.

Top up with cold Mionetto Prosecco

Spritz away!