This is THE Venetian drink of choice. Cool, bittersweet and colourful — perfect when watching the world go by in St Marks Square… or elsewhere!
Traditionlly it’s made with a combination of white wine and sparkling water, but I like this version with Prosecco.
Serves 2
250ml of Prosecco (or equal parts white wine and fizzy water)
2 tablespoons Campari or Aperol
2 green olives in brine, rinsed
2 chunks orange (preferably sanguinella or blood orange)
a small bowl of ice
1. Pour the Campari or Aperol into a glass.
2. Top up to about half full with the Prosecco or white wine and soda water.
3. Pop a cube of ice in.
4. Skewer the orange chunk and the olive on a long cocktail stick and place inn the glass.
5. Serve with the bowl of ice on a side, and a heavy dose of insouciance!
How easy is that?
