Rosé Cobbler
Ingredients
- 1.5 ounces vermouth
- 0.5 ounce Aperol
- 0.5 ounce strawberry puree
- 0.3 ounce rhubarb shrub
- 1 teaspoon lemon juice
- 5 dashes bitters
- mint sprig
- mixed berries
- powdered sugar
Method
Add the rosato vermouth, Aperol, strawberry puree, rhubarb shrub, lemon juice and rhubarb bitters to a shaker with ice and shake until well-chilled. Strain into a stemmed cobbler glass filled with crushed ice. Garnish with a mint sprig, mixed berries and powdered sugar.