Veronica Rose - Chef Services Group
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
Ingredients
- 1/2 oz. Aperol
- 1/2 oz. Rose Syrup
- 2 Dashes Blood Orange Bitters
- 6 oz. Sparkling Wine – Champagne
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