Foregoing the blender, The Luminary’s take on frosé starts with a Aperol-based mix that is frozen ahead to make a granita, which is then piled into a coupe and topped with a floater of pink wine. “We wanted something a little more visually striking,” says owner Jeremy Iles of this drink, which is named for one of the restaurant’s close friends named, yes, Meghan.
Jeremy Iles, The Luminary | Atlanta
- 1 scoop rosé granita (see Editor's Note)
- sparkling rosé, to top
Garnish: lemon twist
- With an ice cream scoop, collect one well-packed, rounded scoop of granita and place in a coupe.
- Top with sparkling rosé to within 1/2 inch of the rim.
- Garnish with a lemon peel.
1 bottle rosé wine
2 ounces Aperol
2 ounces lemon juice
3 ounces simple syrup
4 ounces water
Pour combined ingredients into a shallow container and place in freezer for two hours or until frozen. Using a sturdy fork scrape the mixture into a fine "granita" ( a firm frozen snow like consistency). Transfer granita to a Tupperware container and place back in freezer until ready to use.