Parlay in the Parlor

Aperol adds a subtle bitter nuance to this fizzy sour.

1 1/2 oz. Aperol
1/2 oz. fresh lemon juice
1/2 oz. simple syrup (1:1)
2 dashes cranberry bitters
Prosecco, chilled
Tools: barspoon
Glass: footed wine glass

Rime half of a footed glass with turbinado sugar. Combine all ingredients in glass and gently stir to combine.

West Egg Cafe, Atlanta, Georgia