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2 tablespoons port-soaked pineapple and strawberries (recipe follows)
1 ounce Aperol
1/2 ounce vanilla syrup (made by infusing two scraped, halved vanilla beans into a quart of simple syrup)
3 1/2 ounce dry rosé wine
InstructionsIn a glass, combine port-soaked pineapple and strawberries, Aperol, vanilla syrup, rosé, and 2 large ice cubes. Stir to chill, then top with a splash of ginger ale. Garnish with strawberries and pineapple.
Tawny-port-soaked strawberries and pineapple: Cut fruit into half-inch dice. Add to airtight container. Add port, just to cover. Let sit overnight before chilling(Published 2011)