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
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.
Bruise fresh mint leaves and pink rose petals in your hands until aromatic. Divide into the base of 6 chilled glasses.
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.
Top up each glass with chilled pink champagne. Garnish each with a rose.