1 750ml bottle of Rosé
2 yellow nectarines
3 oz simple syrup
3 oz fresh squeezed lemon juice
Freeze the rosé in ice cube trays until hardened. Peel the nectarines and cut into slices. In a blender, add the frozen rosé, peeled nectarines, simple syrup and lemon juice. Blend until smooth. Pour into a coupe glass and garnish with a nectarine slice or strawberry.
2 oz Prosecco
1 1/4 oz Aperol
Orange Wedge for Garnish
Combine Prosecco and Aperol in a tumbler. Stir gently. Add ice to almost fill the glass. Top with soda and garnish with an orange wedge.