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    • Latest Issue
    • NEWS
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    • Dessert Delight
    • Clubhouse Cocktails
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
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rose all day

3/24/2018

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Photo by Nicholas Cuomo
Recipe by Executive Chef NIcholas Cuomo and Chef de Cuisine Remi Verrier of Emirates Golf Club, Dubai

Serves 4-6

Ingredients:
  • 1 1⁄2 cups dry rosé wine
  • 3⁄4 cup brewed hibiscus tea, chilled
  • 3/4 cup Lillet rose 
  • 1⁄3 cup plus 1 tbsp. fresh lemon juice
  • 1⁄3 cup plus 1 tbsp. simple syrup
  • 3 tbsp. Aperol
  • Sparkling wine
  • Edible flowers, for garnish (you could also use grapefruit slices or lemon wheels)

Preparation

Combine wine, tea, Lillet rose , lemon juice, simple syrup, and Aperol in a pitcher and shake well.

Assembly

Dip the rim of each glass in grenadine and then sugar.

Divide the cocktail mix into the glasses.

Top each with 1–2 oz. sparkling wine. 
​
Garnish with edible flowers, grapefruit slices or lemon wheels.
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