Recipe: Rosé Wishes (and Caviar Dreams)

A cocktail named “Rosa Wishes ‘And Caviar Dreams’”.
(Kirk McKoy / Los Angeles Times)

Rosé Wishes (and Caviar Dreams)

Servings: 1

Total time: 5 minutes

Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. Lemon verbena can be found at select farmers markets and nurseries; fresh basil or mint leaves can be substituted.

1 ounce gin

1/2 ounce Aperol

1/2 ounce simple syrup

3/4 ounce fresh squeezed lemon juice

2 to 3 dashes orange bitters

2 to 3 leaves lemon verbena (plus an additional one for garnish)

2 to 3 mint leaves

1 basil leaf

1/2 ounce St-Germain elderflower liqueur

2 to 3 ounces rosé Champagne or dry sparkling rosé

Sturgeon caviar (optional garnish)

1. In a cocktail shaker filled with ice, combine the gin, Aperol, simple syrup, lemon juice, orange bitters, mint, lemon verbena and basil. Shake vigorously for 20 seconds.

2. In a separate chilled cocktail coupe or Champagne flute, add the one-half ounce St. Germain, rinse the glass with it and discard, leaving a small amount of St-Germain to coat the glass.


3. Strain the contents of the shaker into the glass and top with 2 to 3 ounces sparkling rosé. Garnish with a large leaf of lemon verbena draped over the glass; as an option, spoon a small amount of sturgeon caviar on top of the leaf.

Each serving: 209 calories; 0 protein; 17 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 16 grams sugar; 1 mg sodium.