Rostizado's Rocío Cocktail

Author :
Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

Simple Syrup

1/4 cup sugar
1/4 cup water

Camomile and Vanilla Syrup

1/4 cup simple syrup
1/2 cup steeped and cooled camomile tea
A few drops of pure vanilla extract


10 ml aperol
10 ml tequila
5 ml camomile vanilla syrup
5 oz prosecco


Make a simple syrup. Place the sugar and water in a saucepan over a low heat, and stir until the sugar dissolves. Turn up the heat and bring to a boil. Simmer for a couple of minutes, then take off the heat and let cool.

Make the camomile vanilla syrup. Whisk together the simple syrup and camomile tea. Drop by drop, add the vanilla extract until you can just taste a hint of vanilla in the syrup. Chill until ready to use.

To build each Rocío, shake the aperol, tequila and camomile vanilla syrup until combined, then pour into a tall champagne glass. Top with chilled prosecco, stir and serve.

Note: You can combine the aperol, tequila and camomile vanilla syrup in advance. Just remember to shake well before serving, as the syrup can separate otherwise.