Meghan Royale

Jeremy Iles, The Luminary | Atlanta

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.


Serving: 1

  • 1 scoop rosé granita (see Editor's Note)
  • 1 scoop rosé granita (see Editor's Note)
  • sparkling rosé, to top
  • sparkling rosé, to top

Garnish: lemon twist

  1. With an ice cream scoop, collect one well-packed, rounded scoop of granita and place in a coupe.
  2. Top with sparkling rosé to within 1/2 inch of the rim.
  3. Garnish with a lemon peel.
Editor's Note

Rosé Granita:
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.