Recipe by Ananda Eidelstein
Start to Finish: 15 minutes (plus freezing)
Servings: Makes 12 drinks
3 cups Aperol liqueur
1/2 cup orange juice
2 navel oranges
2 bottles sparkling wine, chilled
1. In a pitcher or 4-cup liquid measuring cup, mix the Aperol, orange juice, and 1/2 cup water. Pour into ice cube trays. (The mixture should fill about 2 1/2 regular-size ice cube trays.) Freeze until firm, about 6 hours.
2. Using a vegetable peeler, peel the zest from the orange (the orange part only) to make 12 long wide strips. In a blender, pulse the Aperol ice cubes once or twice until slushy. For each drink, pour 1/4 cup of the Aperol mixture into a Champagne flute or other tall glass. Top with wine. Garnish with the zest.