This red-tinged cocktail by Erick Castro at San Diego’s Polite Provisions gets its heady fragrance from syrup steeped with rose petals, while Aperol lends bittersweet pink grapefruit and orange notes. “The scent of flowers in bloom is such a visceral experience that is so difficult to capture in a drink,” says Castro. “Having tried rose petals in tea, I was confident that it would lend itself to the steeping process well.”
Add the Aperol and syrup to a cocktail shaker with iice and shake until well-chilled.
Strain into a chilled flute glass, top with the sparkling wine and stir gently.
Garnish with a lemon twist.
*Rose petal syrup: Add 4 cups hot water to 1 cup rose petals, and steep 30 minutes. Squeeze out excess water from the rose petals, then strain out solids. Add 1 tsp rose water, top off with additional water to make 4 cups, and add equal parts white sugar.