Padua is a city in the Veneto, Northern Italy. Christmas there must be as beautiful as I imagine, but I have never been, so this cocktail is my closest approximation. It features Aperol (from Padua) my favorite Italian bitter, showing rhubarb and orange. Combined with gin, citrus, rosemary and topped with Prosecco I think it makes a wonderful holiday libation.
Cheers, and Merry Christmas.
Natale a Padua
.5 oz Aperol, .5 oz gin, .5 oz rosemary simple syrup, .5 oz lime juice, 2 oz Prosecco
Add all ingredients, except Prosecco, into a shaker with ice. If you require more drinks, keep the proportions the same, add 1.5 oz of each ingredient for example. Shake vigorously. Pour Prosecco first into a Champagne flute or wine glass. Strain mixed ingredients into the same glass and garnish with a rosemary sprig.
1 cup of water
1 cup of sugar
1 cup rosemary (on stems is fine)
In a pot on medium heat stir water and sugar until sugar is completely dissolved.
Add rosemary and cover for 20 minutes. Turn off heat and let sit until cool, remove rosemary and strain into squirt bottle or small pitcher.
The author is solely responsible for the content.