Annie Bell’s Roaring 22 cocktail recipe

Toast your evening with a cocktail. Prosecco, champagne, white or pink fizz are all goers.

roaring 22 cocktail
Ellis Parrinder

8 rose ice cubes, see below
150ml Aperol
120ml Grand Marnier
150ml dry vermouth
750ml bottle chilled prosecco, champagne or other fizz

  1. Make the rose ice cubes the night before. Pop an unsprayed pink, red or orange rose petal into each ice cube hole then fill with water and freeze.
  2. Blend the Aperol, Grand Marnier and vermouth in a jug then chill for several hours.
  3. To serve, place a single ice cube in each of eight cocktail glasses, pour over the Aperol mix then fill up with fizz.

Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson