Everything’s coming up roses with this floral-scented Veronica Rose Cocktail from Imbibe’s 2014 Bar of the Year, Polite Provisions.
½ oz. Aperol
½ oz. rose syrup
2 dashes orange bitters
Sparkling wine, chilled
Tools: barspoon, mixing tin
Garnish: lemon twist
Combine all the ingredients, except sparkling wine, in a mixing tin with ice and stir to combine. Strain into a flute, top with chilled sparkling wine and garnish.
Rose Syrup: Steep ¼ cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add ¼ tsp. of rose water and a pinch of gum arabic (the arabic is optional), add more hot water to return the volume to 1 cup, add 1 cup of sugar and stir until dissolved. Keep refrigerated for up to 2 weeks.
Erick Castro, Polite Provisions, San Diego