UNt Christmas, the last thing you want is to spend ages mixing cocktails when there’s so much else on your plate, which is why a little forward planning goes a long way. This drink is designed for ease and speed on the big day next weekend, and takes inspiration from the bitter aperitivi of southern Italy and Sicily, and from the blood oranges that grow there and are just coming into season now. By layering the fresh fruit on top of Campari, the traditional spritz is elevated to something multidimensional and fresh.
For the blood orange Campari
1 blood orange
For the drink
15ml blood orange Campari (see above and method)
1 twist blood orange zest
Measure the Campari into a suitably sized jar or plastic box with a lid. Cut the blood orange, skin and all, into eight wedges, then immerse in the Campari, seal and put in the fridge overnight to infuse.
Next day, fine strain into a jug, then pour into a clean jar, seal and store in the fridge, where it will keep for at least three days.
To make the drink, pour a measure of blood orange Campari into a champagne flute, top with prosecco and stir gently. Garnish with a strip of blood orange zest, and serve.