Besito Rosado Recipe
gin, aperol, strawberry-thyme, lemon, sparkling wine
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Ingredients
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Cocktail Base
Sparkle & Finish
Strawberry‑Thyme Syrup (makes ~8 fl oz)
Method
Strawberry‑Thyme Syrup
- 1
Combine 1 cup quartered strawberries, 1 cup sugar and 1 cup water in a small saucepan.
- 2
Add 4 thyme sprigs and (optional) 1 tsp lemon zest. Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves.
- 3
Reduce heat and simmer 6–8 minutes, mashing the strawberries lightly with the back of a spoon to release juices.
- 4
Remove from heat and let steep 15 minutes so thyme infuses more flavor.
- 5
Strain syrup through a fine mesh sieve into a clean jar, pressing on solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Yields about 8 fl oz. Syrup keeps 7–10 days refrigerated.
Cocktail Assembly
- 6
Chill & Prepare
Chill a coupe or flute. Hull and thinly slice the fresh strawberry for garnish; pick a small fresh thyme sprig.
- 7
In a cocktail shaker filled with ice add 1.5 oz gin, 0.75 oz Aperol, 0.5 oz freshly squeezed lemon juice and 0.5 oz strawberry‑thyme syrup.
- 8
Shake vigorously for 10–12 seconds until well chilled and slightly diluted.
- 9
Double strain into the chilled coupe or flute to remove ice shards and any small pulp.
- 10
Top gently with 2.5 oz dry sparkling wine. Pour slowly so the wine mixes without excessive foam.
- 11
Garnish with a thin strawberry slice placed on the rim and a small thyme sprig laid on top of the drink for aroma. Optionally express a lemon twist over the surface for extra brightness.
- 12
Serve immediately.