1 1⁄2 oz Amontillado Sherry
1 oz Aperol
1 1⁄2 oz Prosecco
1 oz Lemon peel ((optional) wrapped around a pick for garnish)

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.

Cocktail summary
Created by
Jeff Grdinich
Is of
unknown authenticity
Not yet rated
3.5 stars
(5 ratings)
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From other users
  • The original calls for Rhubarb bitters. I'd like to try that. — ★★★★★
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