- 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 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.
