Bartenders Gabriel Orta and Elad Zvi of The Broken Shaker in Miami Beach put a tropical spin on the Italian Aperol spritz with a homemade papaya shrub. This recipe first appeared in our June/July 2015 issue with Talia Baiocchi and Leslie Pariseau's story On The Spritz.
For the Papaya Shrub
- 1 cup rice vinegar
- 2 tbsp. sugar
- 1⁄2 papaya, peeled and seeded, cut into 1/2-inch pieces
For the Cocktail
- 1 1⁄2 cups rosé wine
- 3⁄4 cup Cocchi Americano
- 3⁄4 cup papaya shrub
- 1⁄3 cup plus 1 tbsp. fresh lemon juice, plus wheels for garnish
- Prosecco, for serving
- Mint sprigs, for garnish
Make the Papaya Shrub: Bring vinegar, sugar, and papaya to a simmer in a 2-qt. saucepan. Reduce heat to very low and cook until papaya is very soft, 30 minutes. Remove from heat and cool completely; strain into an airtight container, pressing on solids to extract flavor, and refrigerate until ready to use or up to 2 weeks.
Make the cocktail: Combine wine, Cocchi Americano, shrub, and lemon juice in a pitcher. Divide between 4–6 ice-filled wine glasses and top each with 1–2 oz. prosecco. Garnish with lemon wheels and mint sprigs.