Ingredients
Scale
- 6 ounces Rosé wine
- 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
Instructions
- 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.
- 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.
- Once cooled, combine syrup, Aperol, lemon juice, Rosé, and salt. Stir together with ice.
- Fill two classes with raspberry ice cubes and strain the drink mixture into the two glasses. Garnish with sprigs of mint.