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
Ice

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!