Italian Spritz Recipe
Aperol, Orange, Hibiscus and Sparkling Rosé
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Ingredients
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Cocktail base
Hibiscus syrup
Garnish & finishing
Method
Hibiscus syrup
Make hibiscus syrup
Combine 1 cup water, 1 cup granulated sugar, and 1 cup dried hibiscus petals in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 3–4 minutes until the liquid is deeply colored and slightly thickened. Remove from heat and let steep 20 minutes for stronger flavor. Strain through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on petals to extract liquid. Discard solids and cool syrup to room temperature, then refrigerate until cold. Yields about 1 to 1 1/4 cups syrup.
Build the spritz
Prepare glass
Fill a large wine glass or rocks glass with large ice cubes until nearly full (about 1 cup ice).
Add Aperol and hibiscus syrup
Pour 2 oz Aperol over the ice. Add 1/2 oz hibiscus syrup (adjust to taste for sweetness and hibiscus intensity).
Top with sparkling rosé and soda
Slowly pour in 3 oz chilled sparkling rosé, then add 1 oz chilled soda water. Pour gently to preserve bubbles and create a layered look.