Add the first 4 ingredients to a mixing glass and stir with ice until chilled. Strain and pour over a large ice cube in a wide coupe glass. Express orange and grapefruit zest over the glass and discard peels. Top with sparkling water and garnish with a red rose petal over the ice cube.
*Sorrel Infused Aperol
Add 1 TBSP of crushed sorrel leaves to 8oz of Aperol and let sit for 20 mins. For a more intense, bitter flavor, steep for up to 1hr. Strain and use. Keeps for about 1 month.
This recipe is an absolute panty dropper. I surprised my forever valentine with this sparkling negroni on her birthday and it came out literally glowing red. Paired with homemade charcuterie and made with some Campari I had laying around (in lieu of aperol). it was a bit punchy / bitter, but so are we eh.;) completely balanced out by the rum. thanks friends!