Bunch of mint, leaves picked Petals of 3 unsprayed roses, plus 6 small unsprayed roses to garnish 3 shots (90ml) gin 1/4 cup (60ml) lemon juice Ice cubes, to serve 750ml bottle sparkling white wine, chilled Rose syrup: 150g caster sugar 1 Tbsp rosewater
Chill six tall glasses in the fridge. For the syrup, place sugar and 100ml water in a pan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then remove from heat. Stir in rosewater, then chill until it has cooled completely. Bruise the mint leaves and rose petals in your hands to release their aroma, then stuff them into the chilled glasses. In two batches, combine gin, lemon juice, rose syrup and plenty of ice in a cocktail shaker. Shake well, then pour into the glasses and top up with sparkling wine. Tuck in a rose to garnish, then serve immediately with a straw.