Summer Fling Recipe

Combine strawberries, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 3 minutes to extract color and flavor, then remove from heat and let cool to room temperature, about 20–30 minutes.

Once cooled, mash the strawberries lightly with the back of a spoon or a muddler to release more juice. Strain the mixture through a fine mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids. Chill the infused syrup until cold. Yields about 6–8 oz; use 0.5 oz per cocktail.

Prepare glass

Choose a large wine glass or stemmed goblet. Add 3 large ice cubes to chill the glass.

In a mixing glass or shaker without ice, combine 3 oz Aperol, 0.5 oz chilled strawberry-infused simple syrup, and 0.25 oz fresh lemon juice. Stir gently for 10 seconds to combine and slightly dilute.

Strain the mixture into the prepared wine glass over the ice.

Slowly add 3 oz chilled sparkling wine down the side of the glass to preserve bubbles, then top with 1 oz chilled sparkling water to taste for extra effervescence and a lighter finish.

Using a peeler or small paring knife, cut two long thin twists of orange peel and one twist of lemon peel, avoiding too much pith. Express each twist over the glass by pinching to release oils, then drop one orange twist into the drink and perch the other on the rim.

Fan a thin strawberry slice on the rim or float it on top. If desired, thread the lemon twist onto a pick and lay across the rim for visual contrast.

Serve immediately with a cocktail spoon or straw. Recommend stirring lightly before sipping to blend the sparkling water.