- 2 ounces fresh blood-orange or pink grapefruit juice
- 1/2 ounce Aperol or Campari
- 1/2 ounce Rosemary Simple Syrup
- 2 ounces Prosecco
- 1 blood-orange wheel, for garnish
- 1 rosemary sprig, for garnish
How to make this recipe
Fill a cocktail shaker with ice. Add the blood-orange juice, Aperol and rosemary simple syrup. Shake well and strain into a Champagne coupe or flute. Top with the Prosecco and garnish with the blood-orange wheel and rosemary sprig.