Sunny Day Real Estate Cocktail

Recipe from Alex Day

Adapted by Jane Black

Sunny Day Real Estate Cocktail
Melina Hammer for The New York Times ORG XMIT: NPX
Rating
4(75)
Comments
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The Los Angeles mixologist Alex Day is a fan of the band Sunny Day Real Estate and named this summery drink after them. The cocktail combines the classic aperitifs vermouth and Aperol with a bright raspberry syrup for a balanced (and gorgeously pink-colored) cooler. —Jane Black

Featured in: In Summer’s Heat, Lighter Cocktails Keep You on Your Feet

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Ingredients

Yield:1 drink
  • 2ounces dry vermouth, preferably Dolin
  • ¾ounce raspberry syrup (see Note)
  • ½ounce Aperol
  • ½ounce lemon juice
  • Soda water
  • Lemon wedge, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Combine the vermouth, raspberry syrup, Aperol and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into a Collins glass filled with ice, and top with soda water. Garnish with a lemon wedge.

Tip
  • To make raspberry syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Remove from heat and cool completely. Transfer syrup to a plastic or glass container, and add 20 raspberries. Use a muddler to lightly crush the berries, then cover and refrigerate overnight. Strain out the solids before using. The syrup can be stored in the refrigerator for up to 2 weeks.

Ratings

4 out of 5
75 user ratings
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Comments

Tim

Try freezing small amounts in each ice tray section for quick dissolving. This will keep the raspberry syrup fresh. When used in a shaker, they should dissolve quickly and provide the syrup you need. Just a thought. All that work and expense for mold, is not good. Cheers.

amz

My raspberry syrup turn moldy within two weeks. Just warning you.

Luke S

You can always add a dash of vodka to a simple syrup mixture that will essentially make it last forever in the refrigerator.

Lisa

refreshing and light on the alcohol part of things. Why have I not made this sooner

Tim

Try freezing small amounts in each ice tray section for quick dissolving. This will keep the raspberry syrup fresh. When used in a shaker, they should dissolve quickly and provide the syrup you need. Just a thought. All that work and expense for mold, is not good. Cheers.

RB

I substituted some raspberry freezer jam I’d just made for the raspberry syrup, but otherwise followed the recipe exactly. So refreshing! The bitterness in the Aperol keeps the cocktail from tasting too sweet.

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Credits

Adapted from Alex Day, Death & Co.

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