Comment on this article

Aperol Fizz
from the kitchen of Sharmagne Leland-St. John

3 cucumber slices, muddled
12 ounce Lillet
1 12 ounces Aperol
12 ounce ginger syrup
1 ounce Prosecco
2 ounces soda water
Orange rind twist

Place the cucumber, Aperol, Lillet and ginger syrup in a cocktail shaker.
Give them a long, hard shake. Add the Prosecco and soda water.
Pour over ice in a tall glass.

This recipe contains alcohol. Please drink responsibly.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]