rose all day

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. 
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Garnish with edible flowers, grapefruit slices or lemon wheels.