Photo by Nicholas Cuomo
Recipe by Executive Chef NIcholas Cuomo and Chef de Cuisine Remi Verrier of Emirates Golf Club, Dubai
Combine wine, tea, Lillet rose , lemon juice, simple syrup, and Aperol in a pitcher and shake well.
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.