A papaya shrub, easily made weeks in advance, adds earthy sweet-and-sour notes to this playful prosecco sparkler. Matt Taylor-Gross
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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.

Rosé All Day Rosé All Day
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.
Yield: serves 4-6
Time: 30 minutes

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

Instructions

  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.
  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.

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