Rosé Sgroppino

Sgroppinos, flavored with rosé or gin and tonic. Long before the Grasshopper, the piña colada and the frozen daiquiri, there was the Sgroppino, a bright, cooling combination of lemon, sugar, ice and clear spirit that was served at an aristocrat’s dinner party in Venice, the story goes. Food styled by Simon Andrews. (David Malosh/The New York Times)

By Rebekah Peppler

Pink, bubbly and lightly bitter, this frosty drink works equally well as a palate cleanser, dessert or hot afternoon cocktail. While this recipe was created with sparkling rosé in mind, feel free to use another dry sparkling wine: Prosecco, cava, crémant or pétillant naturel. A Lambrusco di Sorbara (the lightest in color and higher in acidity of the Lambruscos) makes an excellent swap as well.

Yield: 1 drink

Total time: 5 minutes

Ingredients:

3 ounces/1/2 cup high-quality strawberry, raspberry or cherry sorbet (about 2 medium scoops)

1/4 ounce amaro, such as Amaro Nonino, Montenegro or Averna

2 1/2 ounces dry sparkling rosé

1 brandied or maraschino cherry (optional)

Preparation:

1. In a small, chilled bowl, add the sorbet, amaro and 2 ounces sparkling rosé. Whisk gently just until nearly smooth, then pour into a chilled coupe or Nick and Nora glass. Top with the remaining 1/2 ounce sparkling wine. Garnish with the cherry, if using, and serve immediately.