Toast your evening with a cocktail. Prosecco, champagne, white or pink fizz are all goers.
8 rose ice cubes, see below
120ml Grand Marnier
150ml dry vermouth
750ml bottle chilled prosecco, champagne or other fizz
- 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.
- Blend the Aperol, Grand Marnier and vermouth in a jug then chill for several hours.
- 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