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let syrup cool and lemon peels infuse. once cooled, combine syrup, aperol, lemon juice, cavit rosé, and salt. stir together with ice. fill two classes with raspberry ice cubes and strain the drink mixture into the two glasses. garnish with sprigs of mint. . previous article spring herbs and smashed eggs
let syrup cool and lemon peels infuse. once cooled, combine syrup, aperol, lemon juice, cavit rosé, and salt. stir together with ice. fill two classes with raspberry ice cubes and strain the drink mixture into the two glasses. garnish with sprigs of mint. . previous article spring herbs and smashed eggs...
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