Time to celebrate! The second book in my Finn Teller corporate spy mystery series–EXIT–is ready for release next week. While it is set in Greece, I am toasting it the Italian way.

According to my Milanese friends, the Aperol Spritz is the bibita of northern Italy. Here’s the recipe:

2 parts Aperol
3 parts Prosecco
Splash of soda or seltzer
Half a slice of orange

Some people prefer Campari instead of Aperol. Aperol has an alcohol content of eleven percent—less than half of Campari. Aperol and Campari have the same sugar content; however, Aperol is milder and less bitter. Campari is also much darker in color.

I am in the Campari camp. I like my drink to match my jacket. 😉

Finn Teller fans, look for EXIT next week!