![Contratto spritz](https://cdn.statically.io/img/www.foodandwine.com/thmb/dxefPiSpJwAc9AUwraq1WEnps9Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/contratto-spritz-FT-RECIPE0422-9d88669e5c4b42eea0d8f3dab2e0a894.jpg)
Ingredients
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¼ cup (2 oz.) Contratto Aperitif
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¼ cup (2 oz.) dry sparkling wine such as Prosecco
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¼ cup (2 oz.) club soda
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1 Dehydrated Lemon Slice (recipe follows)
Directions
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Fill a large chilled wine glass with ice. Add Contratto, sparkling wine, and club soda; stir once. Garnish glass with dehydrated lemon slice and serve.
Dehydrated Lemon Slices
Makes about 16 slices; Active 10 min. Total 1 hour, 40 min.
2 (4-oz.) lemons, ends trimmed, sliced on a mandoline into 1/8-in.-thick rounds (about 16 slices total)
1/4 cup granulated sugar
1/4 cup water
1. Preheat oven to 200°F. Set an oven-safe wire rack inside a large rimmed baking sheet. Arrange lemon slices on prepared baking sheet in a single layer. Set aside.
2. Bring sugar and water to a simmer in a small saucepan over medium, stirring occasionally. Simmer, stirring often, until sugar dissolves, 1 to 2 minutes. Remove from heat.3. Brush both sides of each lemon slice with simple syrup. Bake in preheated oven until lemon flesh is slightly tacky and peel is crisp, 1 hour, 45 minutes to 2 hours, flipping lemon slices halfway through bake time. Let cool completely on wire rack, about 15 minutes. Store in an airtight container at room temperature up to 1 week.