Rambutan & Grapefruit Aperol Spritz

Cooking Steps

1. 1

   Combine sugar, water and rosemary in small saucepan and bring to boil. Reduce heat and simmer until sugar dissolves, about a minute. Remove from heat and allow to steep 30 minutes.

2. 2

   Peel rambutans and remove seeds, reserving 1/2 rambutan for garnish. Place in bottom of cocktail shaker; muddle to release as much juice as possible. Add grapefruit juice, aperol, 1 tablespoon rosemary simple syrup, and handful of ice cubes; secure lid. Shake vigorously 30 seconds. Strain cocktail between two glasses. For extra-smooth spritzes, double strain with mesh strainer.

3. 3

   Top each glass with half of prosecco and splash of club soda. Slice remaining half rambutan, for garnish.