Jon Mullen’s Aperol Spritz

Jon Mullen, Bar Pisellino | New York

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.


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

  1. Combine all ingredients except soda water and prosecco in a wine glass over ice.
  2. Stir to integrate.
  3. Add soda water, nearly fill the glass with hand cracked ice cubes, then gently top with prosecco.
  4. Stir to integrate.
  5. 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.