- 15 ml simple syrup
- 15 ml orange juice
- 30 ml Aperol
- 30 ml vodka
- Cava* to top
In a shaker, combine simple syrup, orange juice, Aperol and vodka.
Add ice, cap the shaker and shake briefly.
Strain the ingredients into a collins glass over fresh ice, and top with cava.
Squeeze two or three lemon wedges into the drink.
* Cava is a sparkling wine of Denomiación de Origen status from Spain. It may be white or rosé. The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the traditional method may be labelled “cava”; those produced by other processes may only be called “sparkling wines”. About 95% of all cava is produced in the Penedès area in Catalonia, Spain, with the village of Sant Sadurní d’Anoia being home to many of Catalan largest production houses. The two major producers are Codorníu and Freixenet.
Recipe by https://cooking.nytimes.com/recipes/1018192-mona-lisa by ROSIE SCHAAP
Gates Otsuji of the bar Le Bain at the Standard Hotel in New York ( 848 Washington Street, Greenwich Village) created this refined, but lively spritzer.
Photo by Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.