Italian Spritz | Ago Perrone

Agostino Perrone, International Bartender of the Year 2010, and head mixologist at London's luxurious The Connaught Bar, created this simple sparkling punch. Wayne Collins thinks this would be a great aperitif for a large dinner party; he recommends serving this spritz in teacups.

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Italian Spritz

Makes about 20 drinks

Ingredients
16-oz Galliano
1 (750-ml) bottle Aperol

For serving:
3 (750-ml) bottles chilled Prosecco
Ice, preferably 1 large block

Garnish:
2 sliced oranges
2 sliced lemons
1/2 pint raspberries

Preparation

In a punch bowl, combine the Galliano and Aperol; refrigerate until chilled, about 4 hours.

Just before serving, gently stir in the Prosecco. Add the ice and garnish with the fruit.