Jon Mullen of Bar Pisellino won second place at a recent blind spritz tasting. Subtle upgrades to the expected formula—by way of citric acid solution, saline solution and quality prosecco—make for a standout rendition.
Jon Mullen’s Aperol Spritz
Jon Mullen | New York
Ingredients
Serving: 1
- 1 dash citric acid solution (1:10 citric acid powder:water, by weight)
- 1 dash saline (1:4 salt:water, by weight)
- 2 ounces Aperol
- 1 ounce chilled soda water, preferably Boylan's or Fever-Tree
- 3 ounces prosecco, preferably Ruggeri Argeo
Garnish: orange slice and Castelvetrano olives, on the side
Directions
- Combine all ingredients except soda water and prosecco in a wine glass over ice.
- Stir to integrate.
- Add soda water, nearly fill the glass with hand cracked ice cubes, then gently top with prosecco.
- Stir to integrate.
- Serve with a plate of orange wedges and Castelvetrano olives.
Editor's Note
The measurements for the soda water and prosecco are just approximations, Jon Mullen prefers not to measure sparkling ingredients with a jigger as it makes the carbonation dissipate before it reaches the drink.