Channel your inner Italian with this beer spritz straight out of the Hollywood Hills. Rael Petit’s creation at Delilah in West Hollywood combines classic elements of the Aperol Spritz with the lemon and wheat backbone of Sam Adams summer ale. Adding a simple-to-make rosemary syrup lends the drink an herbal aroma that will feel at home during any garden party.
Add the beer, syrup and lemon juice into a blender with ice, and blend until smooth.
Pour into a pilsner glass over pebble ice.
Top with the Aperol.
Garnish with a rosemary sprig and lime wheel, and serve with a straw.
*Rosemary syrup: Add 1 cup sugar, 3 to 5 rosemary sprigs and 1 cup water into a saucepan along, and cook on high for 7 minutes, stirring until the sugar dissolves. Let cool for 15 minutes, then strain. Keep sealed in a refrigerator for up to 2 weeks.