Signature
Matthew Kelly/Supercall

Aperitif • Sweet
Veronica Rose

There’s no smell quite like that of fresh roses. Sweet, floral and uplifting, the fragrance of the flower’s petals often shows up in homemade facial toners and mists. But the benefits of the rose’s intense floral aroma and flavor extends to cocktails, too. This drink, made by Erick Castro of Polite Provisions in San Diego, turns rose petals into a potent syrup for a cocktail that combines rose’s floral scent with bittersweet Aperol and spritzy sparkling wine. “The bittersweet notes of grapefruit and orange in the Aperol are very aromatic and even a bit floral, so I decided to add to those layers with a rose petal gomme syrup that we make in-house and the union was beautiful,” Castro says, adding that the only way to finish the drink was with a bit of sparkling wine—naturally.

The Essentials

Aperol
Rose Petal Syrup
Sparkling wine
Shaker
The Details
Contributed by

Ingredients

.5 oz Aperol
.5 oz Rose Petal Syrup
Sparkling wine
Lemon twist, for garnish

Method

  • Add Aperol and rose syrup to a shaker and fill with ice.
  • Shake and strain into a Champagne flute.
  • Top with sparkling wine and garnish with a lemon twist.
intermediate
Strength:
Rose Petal Syrup
Custom Ingredient

Ingredients

1 Cup hot water
.25 Cup rose petals
1 Cup white sugar
1 tsp rose water

Method

  • Combine hot water and rose petals. Let steep for 30 minutes.
  • Strain the water into a clean container, squeezing out excess water from the petals.
  • Add rose water, then add enough water so that the mixture equals one full cup.
  • Add sugar and stir until completely dissolved.