Veronica Rose
1/2 oz. Aperol 1/2 oz. Rose Syrup 2 Dashes Blood Orange Bitters 6 oz. Sparkling Wine - Champagne For the 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 [...]