Welcome summer with this light, floral and refreshing cocktail. An infusion of pineapple adds a tropical twist to the citrusy aperitif Lillet Blanc. It’s perfect for an afternoon on the patio or Sunday brunch — the first taste of summer awaits.
Ingredients (one cocktail)
- 2 oz pineapple-infused Lillet Blanc
- 1 oz lemon juice
- ½ oz rose water simple syrup
- Top with club soda
Directions
- Build in a glass filled with ice.
- Garnish with a lemon wheel and a rose petal.
Pineapple-infused Lillet
Fill a mason jar ¾ with fresh or frozen pineapple. Cover with Lillet Blanc, close the jar and give it a gentle shake. Let the jar sit for at least 2 hours (for frozen) or at least 24 hours (if using fresh) then strain through a fine mesh strainer. Store in the fridge for up to two weeks.
Rose Water Simple Syrup
Add a half teaspoon of culinary rose water to one cup of sugar and one cup of warm water. Stir to dissolve all the sugar. Store the syrup in a glass jar or bottle in the refrigerator for up to two weeks.
