Venetian Spritz - cooking recipe

Ingredients

40 ml rhubarb liqueur
80 ml prosecco
1 dash sparkling water
1 slice orange

Preparation

Start by pouring the Aperol into a champagne flute.
Next add the prosecco.
Top with sparkling water or soda water and garnish with a half slice of orange.
Stir very gently so as not to dissipate the bubbles.