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Mirtrillo Sbagliato

Prep time: 2-3 min
Total time: 3-5 min
Makes 2 Glasses


  • 2 oz Torresella Prosecco Rosé
  • 2 oz Blueberry-infused Aperol
  • 2 oz Rosso (Red) Vermouth
  • Topped with 3 oz Torresella Prosecco Rosé
  • Garnish: Orange Peel with Blueberries
  • House-Made Blueberry Aperol: 2 cups Aperol, 1 cup Blueberries


For the Blueberry Aperol: 

Place blueberries and a splash of Aperol for moisture in a glass or plastic bowl. Muddle well, then add remaining Aperol. Let the mixture sit/rest for at least 24 hours. After 24 hours, it is ready. Don’t forget to eat those yummy blueberries! Label and date. 


For the Cocktail:

Pour all ingredients into a Boston cocktail shaker or mixing glass (except for Prosecco Rosé top off) and stir. Strain into two ice-filled rock glasses evenly and top off with Prosecco Rosé. Grab a zesty orange peel for garnish and twist it over the glass for the best aromatics. If you have a skewer, grab two blueberries and slide them between the orange peel. Lay your garnish on top of the ice cube to give it the appearance of a gondola ride through the city for two.

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