Bar Chef Junior Merino of The Liquid Chef – New York, NY
Yield: 1 Drink
1/2 lime, cut in wedges
splash of rose water
1/2 ounce rose syrup
3 rose petals, cleaned
2 ounces Bacardi Razz
2 ounces Brut Champagne
Muddle the lime, rose water, rose syrup and rose petals in a Boston Shaker, then add the Bacardi Razz and ice. Shake and pour in a high ball glass, then top with Champagne.