Rosé All Day
Serves: 2 drinks
  • 6 ounces Cavit Rosé
  • 1.5 ounces Lemon syrup (recipe below)
  • 2 ounces Aperol
  • 1 ounce Lemon juice
  • 2 pinches Salt
Raspberry ice cubes (recipe below)
  • 2 sprigs Mint, for garnish
Raspberry Ice Cubes
  • ½ cup Raspberries
  • Water
  • Ice cube tray
Lemon Syrup
  • Zest off of 1 lemon
  • 1 cup sugar
  • 1 cup water
  1. To make ice cubes, divide raspberries among an ice cube tray. (Try to use large ice cubes molds to they melt slower.) Cover with water and freeze.
  2. Make the lemon syrup. Use a vegetable peeler to peel off the zest of the lemon instrips. Combine zest strips, sugar and water in a saucepan. Bring to a boil and simmer until sugar dissolves. Let syrup cool and lemon peels infuse.
  3. Once cooled, combine syrup, Aperol, lemon juice, Cavit Rosé, and salt. Stir together with ice.
  4. Fill two classes with raspberry ice cubes and strain the drink mixture into the two glasses. Garnish with sprigs of mint.
Recipe by Honest Cooking at