Spritz Rosé All Day from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes, by Talia Baiocchi and Leslie Pariseau
"The sunshine-soaked cult of rosé has finally reached fever pitch and is now making regular appearances in cocktails all over America," write Baiocchi and Pariseau. "Here, the rosé creates a background for bittersweet Cocchi Americano and sweet-and-sour papaya shrub, all bound together with a dose of prosecco."
Reprinted with permission from Spritz: Italy's Most Iconic Aperitivo Cocktail, with recipes by Talia Baiocchi and Leslie Pariseau, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Servings: 1
THE DRINK
2 ounces rosé
1 ounce Cocchi Americano
1 ounce papaya shrub
1/2 ounce fresh lemon juice
1 ounce prosecco
PAPAYA SHRUB
1 papaya
1 cup rice wine vinegar
1/4 cup sugar
Method
Add the rosé, Cocchi, papaya shrub and lemon juice to a cocktail shaker.
Stir well and strain into a wine glass filled with ice.
Top with the prosecco and add the garnish.
PAPAYA SHRUB
Add 5 to 8 chunks papaya, rice wine vinegar and sugar to a saucepan.
Simmer over very low heat for 20 minutes.
Cool for at least 30 minutes.
Strain, bottle, and refrigerate for up to one month.