Rosé All Day

  • Serves

    serves 4-6

  • Cook

    30 minutes


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
  • 12 papaya, peeled and seeded, cut into 1/2-inch pieces

For the Cocktail

  • 1 12 cups rosé wine
  • 34 cup Cocchi Americano
  • 34 cup papaya shrub
  • 13 cup plus 1 tbsp. fresh lemon juice, plus wheels for garnish
  • Prosecco, for serving
  • Mint sprigs, for garnish


Step 1

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.

Step 2

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.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.