Kissed by a Rose Champagne Cocktail | John Cusimano

"My mother loves flowers and roses, Rachael's mother loves lemons and limoncello and both moms love Champagne," says John. "So, I'm making a cocktail that has all of those elements in it."
The drink is light and refreshing and goes great with the family's Mother's Day meal, featuring Rach's Chicken Under a Brick and her sister's Lemon Cream Puffs.
- 1 ½ ounces limoncello
- ¾ ounce Aperol
- 2 dashes (about half of a bar spoon) rose water
- 2 dashes bitters (John likes Peychaud's)
- 3 ounces rose Champagne
- Edible flowers, for garnish (optional)
Add the limoncello, Aperol, rose water and bitters to a cocktail shaker. Shake with ice to chill, then strain into an ice-filled Collins glass. Top with Champagne and garnish with edible flowers.
Always drink responsibly.