As you can see above, I really like this cool spot in San Diego called Polite Provisions, and one of my favorite drinks on the menu is the Veronica Rose. The menu’s description reads “Aperol, rose gomme, and sparkling wine”. Perfect.
It’s delicious and beautiful, but since I can’t get down to San Diego every time I want one, I recreated it at home. Here’s my version of the Veronica Rose.
This recipe makes two drinks:
1 oz. Aperol
1 oz. rose syrup (I recommend Royal Rose Syrup)
3-4 dashes Angostura bitters
4 oz sparkling wine
Stir Aperol, rose syrup, and bitters with a cube of ice, strain into chilled glasses. Top with sparkling wine. Garnish with a lemon twist or, as I like to do, a rose petal.
Or if you only want to make it a serving for one…get serious, just use a larger glass.
Remember when you were a kid and you were all like “I wonder what these things would taste like if I mix them together…” and then you’d come up with some crazy concoction and make your friends eat it? That’s something I still do. Except I’m way better at it now and I take great care not to make people gag when they taste it.
Genius struck when I was going to town on a pint of pistachio and thought to myself: “Self, that Aperol over there would probably go pretty swell with this pistachio gelato. How could it possibly be bad? I mean they’re both Italian, right?” After all, Pistachio pairs well with rhubarb and citrus, both of which are part of Aperol’s ingredients and flavor profile. I also recall a cocktail from the Kensington Hotel in London that was made with Aperol and dry pistachio.
Well I was right. Guys, I was on a tasty mission and this ice cream soda was it.
Pistachio Gelato or Ice Cream
Pour 1 1/2 ounce of Aperol into a glass. Add two 2 scoops. Top it off with seltzer. Watch it all fizz up and float together.
Serve with straws and spoons for ultimate enjoyment. And then eat it. It’s SO good. Boozy ice cream sodas are definitely a must have for your next shindig.
Yesterday I was feeling a little warm and said to myself “Man, I could really go for a popsicle right now.” I actually said it to my dog and she gave me a very approving look, so I dug out my little popsicle molds and perused the kitchen for a refreshing liquid to freeze in said pop molds.
Limeade. Ok cool….nah. Then I was all like, F- it I’m putting tequila in this. And Aperol sounds good because why not? No one is here. I’m free to ‘test’ (aka day drink) for blogging purposes. Um, YUM. I think the sweet/sour/bitter/citrus combo produced a pretty banging popsicle.
I present you with my Lime Tequila Aperol Boozesicle because I couldn’t think of a more clever name.
This makes 4 standard sized popsicles.
2 cups Limeade – (I used Simply Limeade)
4 tbsp tequila blanco (silver, plata, white, platinum)
2 tbsp Aperol
Combine, pour in molds, and freeze for at least 4 hours.
I can’t get enough.
Quick tip: If you’re using wooden sticks, don’t put the sticks in until the pops are partially frozen, after about an hour in the freezer.
Quick tip 2: If you don’t have a popsicle mold you can use dixie cups and peel off the paper after freezing.
This post was made possible by our friends at Campari.