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:
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.
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.