Aperol and prosecco add an Italian touch to a sweet and spicy combination of mango and muddled jalapeño, an adaptation of a drink created by Enzo Cangemi of Manhattan’s Ovest Pizzoteca.
- 1 1⁄2 oz. vodka
- 1 oz. mango purée
- 3⁄4 oz. Aperol
- 1⁄2 oz. lemon juice
- 1⁄2 oz. simple syrup
- 1 slice jalapeño, plus more for garnish
- 1 oz. prosecco
- Combine vodka, mango purée, Aperol, lemon juice, simple syrup, and jalapeño in a cocktail shaker; muddle ingredients together. Add ice and shake vigorously; pour into a martini glass and top with prosecco. Garnish with a jalapeño slice.