I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

Ingredients

　　¾ ounce Aperol

　　¾ ounce Martini & Rossi Sweet Vermouth

　　1 ounce fresh orange juice

　　2 ounces Prosecco, such as Mionetto Prosecco Brut Valdobbiadene 

　　Half orange wheel, for garnish

　　Build the Aperol, vermouth, and orange juice in a highball glass filled three-quarters full with ice cubes. Stir and top with the prosecco. Garnish with the half orange wheel.

　　Reprinted from The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist, with 500 Recipes by Dale DeGroff. Copyright © 2020. Photographs by Daniel Krieger. Published by Clarkson Potter, a division of Penguin Random House, LLC. Buy the full book from Amazon.