Rose Petal Champagne Cocktail Recipe

In a small pot over medium-high heat, combine the sugar and water to make a simple syrup. Bring to a boil, then simmer for 5 minutes until the sugar dissolves. Remove from heat and let it cool.

Add rose petals and cooled simple syrup to a cocktail shaker. Muddle the mixture with the back of a spoon or a muddler.

Squeeze in the juice of one lemon and add ice to the shaker.

Shake vigorously for 30-45 seconds until the mixture is chilled and well-mixed.

Strain the mixture evenly into four champagne flutes.

Slowly pour champagne into each flute until it is ¾ full.

Garnish each flute with a lavender sprig (optional).

Serve and enjoy!