Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant ChefEpisode: The Secret to Brunch
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Fill a tall wine glass about halfway with ice. Pour in the Aperol and then the Prosecco. Garnish with a lemon twist.
Try not to drink too many!!
Zuzu's Peach Sparkler
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on June 17, 2012
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on November 26, 2011
We first made this about a year ago after seeing it on one of the Burrell shows. We weren't so sure about it and came out at three stars.
Aperol is not as bitter as Compari but it does have a bitter-ish and herbal character that won't appeal to everyone. At first. But the more we've had it, the better we like it. It is actually rhubarb based. And makes a nice substitute for Compari in a Negroni too.
The more we've had of this cocktail, called a Venetian Spritz on some Italian restaurant bar menus, the more we've come to love it. So five stars it is for this beverage with these recommendations:
1. using lots of ice in a big glass is key - try a large wineglass for service.
2. many recipes call for adding about an ounce of sparkling water - best that way we think.
3. a good but inexpensive Prosecco, not champagne, is the right "weight" of sparkler here .
4. use a half round orange slice insead of lemon for garnish.
5. cocktail straws for sipping work great here.
on February 18, 2011
A pretty expensive mistake. In my town, $45 buys one bottle of Aperol and another of the champagne. It only makes 3-4 drinks. The drink itself is very strange tasting and bitter. My husband wasn't a fan of the drink either. It looks pretty though, but it's hard to swallow without making the yuck face.
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