Skip to main content
Epicurious
Cookbooks

Arancio Americano

By Dale DeGroff

3.0

(2)

Orangecolored cocktail with orange slice garnish in a highball glass.
Photo by Daniel Krieger

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

Recipe information

  • Yield

    Makes 1 cocktail

Ingredients

¾ ounce Aperol
¾ ounce Martini & Rossi Sweet Vermouth
1 ounce fresh orange juice
2 ounces Prosecco, such as Mionetto Prosecco Brut Valdobbiadene 
Half orange wheel, for garnish

Preparation

  1. Build the Aperol, vermouth, and orange juice in a highball glass filled three-quarters full with ice cubes. Stir and top with the prosecco. Garnish with the half orange wheel.

Photo of The New Craft of the Cocktail cookbook cover with a person's hands over a red drink in a martini glass.
Reprinted from The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist, with 500 Recipes by Dale DeGroff. Copyright © 2020. Photographs by Daniel Krieger. Published by Clarkson Potter, a division of Penguin Random House, LLC. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesAperitifAperolAmaroLiqueurVermouthProseccoSparkling WineWineOrangeCitrusFruitEasyQuickCookbooks

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Bicycle Bandit
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.