Ingredients
2/3 cup caster sugar
1 tablespoon rosewater
1/2 cup fresh mint leaves
1 cup unsprayed pink rose petals
1/2 cup white rum
1/4 cup lime juice
750ml bottle chilled pink champagne
6 roses, leaves removed and stems trimmed
Method
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Combine caster sugar and water in a saucepan, stir over a low heat until sugar dissolves. Remove from the heat and add rosewater. Chill until cold.
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Bruise fresh mint leaves and pink rose petals in your hands until aromatic. Divide into the base of 6 chilled glasses.
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Combine half the white rum, half the lime juice, and half the chilled rose syrup and some ice in a cocktail shaker. Shake well and pour between three glasses. repeat with remaining ingredients and remaining three glasses.
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Top up each glass with chilled pink champagne. Garnish each with a rose.