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.
- 2 ounces dry vermouth, preferably Dolin
- ¾ ounce raspberry syrup (see Note)
- ½ ounce Aperol
- ½ ounce lemon juice
- Soda water
- Lemon wedge, for garnish
- 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.
- 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.