Ingredients 

8 ounces Lime or Raspberry Simple Syrup

(see recipe below)

16 ounces freshly squeezed lime juice (8 to 10 limes) *many groceries stores will squeeze upon request which makes it much easier!

4 ounces rose syrup, plus a splash for each drink

16 ounces Rum (or Vodka if preferred)

Fresh, edible rose petals that have not been treated with pesticide

1 bottle Champagne, chilled

8 tall highboy glasses filled with crushed ice

Instructions

1. To prepare for serving, in a large pitcher, combine simple syrup mixture, lime juice, rose syrup, and rum.

2. To serve individual drinks, muddle a few fresh rose petals with a splash of the rose syrup in the bottom of a tall highboy glass, then fill with crushed ice. Fill glass with the rum mixture about three quarters of the way and top with about 2 ounces Champagne. Add a splash of rose water and a small handful of rose petals to the glass and serve with a straw.

LIME OR RASPBERRY SIMPLE SYRUP

INGREDIENTS

1 cup sugar

Zest of 1 lime and/or ½ pint raspberries

1. Combine 1 cup water and sugar in a saucepan and bring to a boil, stirring constantly, until sugar dissolves and the liquid becomes clear; reduce heat and simmer, stirring continually, 5 to 10 minutes.

2. Remove from heat and add lime zest and/or raspberries. Let cool to room temperature, then strain the liquid through a fine-mesh sieve into a container, discarding the fruit. Store in an airtight container in the refrigerator up to 2 weeks.