Veronica Rose

veronica rosePolite Provisions is featured as Imbibe’s 2014 Bar of the Year in the Jan/Feb 2014 “Imbibe 75” issue, and everything’s coming up roses with this floral-scented sparkler.

1/2 oz. Aperol
1/2 oz. rose syrup
2 dashes orange bitters
Sparkling wine
Tools: barspoon, mixing tin
Glass: flute
Garnish: lemon twist

Combine all ingredients, except the sparkling wine, in a mixing tin with ice and stir to combine. Strain into a flute, top with chilled sparkling wine and garnish.

Rose Syrup: Steep 1/4 cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add 1/4 tsp. of rose water and a pinch of gum arabic (the arabic is optional), add more hot water to return the volume to 1 cup, add 1 cup of sugar and stir until dissolved. Keep refrigerated for up to 2 weeks.

Erick Castro, Polite Provisions, San Diego