Sparkling Rose Cocktail

Instructions

• Chill 2 champagne flutes in the freezer for about an hour prior to serving.
• Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and add the strawberries. Simmer for 10–15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
• Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
• Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
• Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
• Enjoy!