1 sugar cube
6 drops Campari
12 drops rose water
Champagne, chilled

Garnish:
twisted orange peel or edible rose petals

To a small bowl, add the sugar cube. Place Campari and rose water on the sugar cube. Fill a Champagne flute or coupe glass with Champagne. Drop the sugar cube in the glass. Garnish with a twisted orange peel or rose petals lightly misted with rose water.

Serves 1