Aperol Jasmine Spritz
1 cup sugar
Peeled zest of 4 lemons, plus 1-1/2 cups fresh lemon juice
12 ounces gin, chilled
6 ounces Aperol or Campari, chilled
24 ounces, seltzer, chilled
¼ teaspoon aromatic bitters
Frozen lemon wedges, for serving
Rosemary sprigs and peeled lemon zest, for serving
Syrup:In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
Spritz:In a pitcher, stir together syrup, gin, Aperol, and bitters. Top with seltzer, add rosemary and lemon zest, and stir once to combine. Pour into glasses with frozen lemon wedges; serve.