Asolano cocktail recipe
In its purest form, this Italian party drink is a shot of Campari topped up by about three times that amount of Prosecco. To avoid getting drunk too quickly, dilute with a splash of blood orange or pink grapefruit juice and fizzy water.
Makes 8 small glasses
- 100ml Campari
- plenty of ice
- 200ml freshly squeezed blood orange or pink grapefruit juice
- 600ml Prosecco
- 300ml fizzy water
Pour the Campari into a jug of ice and mix in the orange or grapefruit juice. Add the Prosecco and fizzy water and stir to combine.
Pour into glasses and serve.
This recipe featured in our 2013 Calendar, and on p138 of Sarah's Complete Christmas book.