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 bitter citrus apéritif. You can switch it out with a more bitter option, like Campari, but you’ll probably need to tinker with the syrup proportions to make sure the flavor doesn’t 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