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.