Minty spritz

Minty spritz

By
From
The Herb & Flower Cookbook
Serves
1

The Italian digestif Aperol is enjoying a bit of a renassiance at the moment – popping up in current cocktail favourite Negroni or with Prosecco and soda to make a Spritz. Its orangey, bitter taste is less harsh than Campari but takes the sweet edge off the fizz. I’ve ditched the soda, which isn’t really needed, and added the mint, which tastes so fresh and summery it’s like drinking Pimm’s. Dangerous.

Ingredients

Quantity Ingredient
2-3 mint leaves
A splash aperol
prosecco

Method

  1. Place the mint leaves in the bottom of a champagne flute or coupe and add a splash of Aperol. Top the glass up with Prosecco and drink immediately.
  2. When you’re doing refills you can add fresh mint if you like, but the original leaves will still hold enough taste to flavour subsequent drinks – and make the whole process even easier.

Substitute the mint with...

  • Rosemary, basil or summer savory.
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