Wine

Aperol Spritz

Aperol’s bittersweet orange character is lengthened with Prosecco and soda, with ice and carbonation integral to the serve.

Peach purée adds soft fruit and texture to sparkling wine; bubbles should remain evident rather than aggressively foamed.

Sparkling wine carries bitters, sugar and a little Cognac; the dissolving cube can change sweetness over the serve.

A small cassis dose adds blackcurrant flavor and sweetness to dry white wine; the wine still defines the body.

A small cassis addition gives Champagne blackcurrant aroma and sweetness without making it a spirit-based cocktail.

Campari and vermouth retain a Negroni-like bittersweet core, while sparkling wine replaces the gin component.