The Veronica Rose, from Erick Castro at San Diego’s Polite Provisions, is as lovely to behold as it is to sip – not to mention to smell, with those heady scents of rose petals and citrus.
Castro’s recipe calls for Aperol, the sweetest and gentlest of the Italian citrus aperitivo. A more bitter option, like Campari or Gran Classico, has a stronger flavor that would dominate over the rose.
The original Veronica Rose recipe, as published in Imbibe magazine, just called for “sparkling wine,” probably meaning a sparkling white. We’ve also tried it with a dry sparkling rosé and found it just as delicious.
Shake everything (except the sparkling wine) with ice. Strain into a champagne flute or coupe, top with the sparkling wine, and garnish with a twist of grapefruit or orange peel.
- Veronica Rose Cocktail at Imbibe magazine