To learn more about this recipe, see our related story, Hot Sips, in our D.C. edition.
Recipe adapted from Jeff Faile, Fiola, Washington, D.C.
Yield: 1 cocktail
1½ ounces Campari
1½ ounces Carpano Antica sweet vermouth
In a double-rocks or Collins glass, add ice, then the Campari and vermouth. Top with Prosecco and garnish with the orange slice.
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