Fill a tall glass or cobbler shaker with crushed ice.
Mix the Cocktail:
In a shaker, combine the Vermouth, Aperol, strawberry puree, rhubarb shrub, lemon juice, and bitters.
Add ice and shake well until chilled.
Strain and Pour:
Strain the mixture over the crushed ice in the prepared glass.
Garnish:
Garnish with a sprig of mint and a mix of berries.
Dust with powdered sugar for a festive touch.
Serve:
Serve immediately and enjoy your refreshing Rosé Cobbler, perfect for celebrating the 4th of July.
Notes:
*Rhubarb Shrub: To make a rhubarb shrub, combine 1 cup chopped rhubarb, 1 cup sugar, and 1 cup apple cider vinegar. Let it sit in the refrigerator, then strain out the solids.
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