- 1 1/2 ounces amontillado Sherry
- 1 ounce Aperol (bitter orange Italian aperitif)
- 2 dashes of Fee Brothers rhubarb bitters or orange bitters, plus 1 dash for garnish
- 1 1/2 ounces chilled Prosecco
- 1 lemon twist wrapped around a pick, for garnish (optional)
How to make this recipe
- Fill a cocktail shaker with ice. Add the sherry, Aperol and 2 dashes of bitters and shake well. Strain into a chilled flute. Top with the Prosecco and garnish with a dash of bitters and the lemon twist.