Ruby Grapefruit Spritz
The bar staff at Lucio’s juice the citrus fruit to order for the restaurant’s signature aperitif, which is a fresh take on a classic Aperol Spritz. Made with blood oranges when they’re in season, ruby grapefruit works perfectly as a summertime substitute.
Juice of ½ ruby grapefruit (see note)
90ml dry Prosecco
Slice of grapefruit to garnish
1. In a large wine glass put the grapefruit slice and plenty of ice, pour over Aperol and Prosecco, then top with juice. Stir and serve.
N O T E
At Lucio’s, they juice the citrus through a juicer which creates a fluffy texture. If you’re making a larger batch, juice the whole flesh of the grapefruit.
Recipe by Lucio Galletto and image by Eatable.