Name: Bloody Spritz
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 1 part Visciole; 3 parts Prosecco; 1 slice orange

This cherry spritz uses Visciole to add a "bloody" look to your refreshing cocktail, the latest from our aperitivo expert.

How to Make a “Bloody Spritz” Aperitivo

core/paragraph

postId

wpzoom-recipe-card/recipe-block-from-posts

<div dir="ltr">
<div class="gmail_quote">
<div>
<div>
<div>
<div>Based in Miami, Chef Adrianne Calvo is a Food Network personality, cookbook author, TV and digital livestream chef and speaker. Check out more here: <a title="https://chefadriannes.com/" href="https://chefadriannes.com/" target="_blank" rel="noopener">https://chefadriannes.com/</a></div>
</div>
</div>
</div>
</div>
</div>


Chef Adrianne Calvo

Squid ink linguine vongole with littleneck clams, garlic, and parsley.

Recipes

Chef Adrianne Calvo’s Squid Ink Linguine with Clams Recipe

<p>I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.</p>


Andrew Cotto

A Negroni Sbagliato outside of Cebu Bar & Bistro in Bay Ridge, Brooklyn.

The Negroni Sbagliato Is the “Mistake” You Want to Make

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

Rigatoni amatriciana with crispy guanciale and pecorino romano in a white bowl.

Amatriciana at Roscioli: A Classic Roman Recipe

<p>Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a></p>


Morgan Hines

Cocktails

Dante Aperitivo’s Strawberry & Tomato Offers Spring Americano Twist

<p><b>Matthew Scialabba </b>and <b>Melissa Pellegrino </b>are husband-and-wife chef-owners of the Italian restaurant Bufalina in Guilford, CT. They are well-versed in all things Italian, having visited all twenty-one regions of the country. They are the authors of two cookbooks, <i>The Italian Farmers’ Table </i>and <i>The Southern Italian Farmers’ Table.</i></p>


Matthew Scialabba and Melissa Pellegrino, chef owners of Bufalina, with their cookbook Lido.

Matthew Scialabba and Melissa Pellegrino

Casarecce with Pesto and Crispy Calamari from Lido

The Seirēn Song Spritz, a gold-infused cocktail inspired by the aperitif traditions of Portugal and Spain

Seirēn Song Spritz: Exploring Portugal and Spain’s Aperitif Culture

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

Timballo di anelletti plated with tomato sauce and basil garnish

Features

Timballo di Anelletti at Alessandro’s Italian Brings Sicily to the Plate

<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
</div>
<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
</div>


Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

Group of young culinary students in chef uniforms standing together in a professional kitchen.

Human Zero Waste: How a Sicilian Kitchen Became a Classroom

Appetito News

A ribbon composed of Mediterranean country flags reflects the region’s shared culinary identity and cultural exchange.

News

Mediterranean Diet Comes to the World Bank with New Global Focus

<p><strong><b>Samuel Ghelli</b></strong> is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.</p>


Samuel Ghelli

An outdoor Italian wedding feast stretches across a long table with grape vineyards in the background.

How Not to Throw an Italian Wedding Feast

Sunday Shop

Sunday Shop: 10 Sweet Options for Mother’s Day Gifting

Riccardo Massetti

post

<p>Lowcountry Bella (Mandi Casey) is Italian by birth and Southern by choice. Moving to eastern North Carolina as a young girl, she was exposed to a whole new type of cuisine like BBQ and hush puppies. As an adult, she embraces both cultures so you never know what she may be cooking up in her kitchen! Currently she lives in both Pawleys Island, South Carolina and Fort Mill, South Carolina.</p>
<p>Her family continues to grow, and that makes her happy because there are more people to feed and love. What&#8217;s better than that?</p>
<p>In addition to creating, cooking and sharing great recipes, she loves to research the history of food origins. Understanding the flavors and ingredients helps her creativity, but more-so, appreciate the meal with even more passion.</p>
<p>Mandi loves to be a guest of events, signing books and donating a portion of her net proceeds to local charities. Her second cookbook, <em>Mangia Y&#8217;all &#8211; Make Everyday Delicious</em>, is scheduled to be released on July 19, 2025.</p>
<p>Please follow her on her website <a href="http://www.lowcountrybella.com/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=http://www.lowcountrybella.com&amp;source=gmail&amp;ust=1705416623316000&amp;usg=AOvVaw2qLX1Ag56lHqdrjNXYhkQG">www.lowcountrybella.com </a>or on social media: @lowcountrybella on both Instagram and Facebook.</p>
<p>Mangia Y’all!</p>


Lowcountry Bella

A savory zucchini olive oil bread perfect for an Easter brunch table

How to Make a “Bloody Spritz” Aperitivo

Bloody Spritz

Ingredients

Directions

Recipe Video

Did you make this recipe?

Like this recipe?

Follow us on Facebook!

Read More:

Stay in touch

More from Appetito