Coming Up Roses

• 1/2 lime, cut in three pieces
• 3 rose petals
• 1/2 ounce rose syrup
• 2 ounces raspberry-flavored rum
• 2 ounces Champagne

1. In a cocktail shaker, muddle lime with rose petals and rose syrup.
2. Add rum and about 1/2 cup ice and shake well.
3. Add Champagne and pour into a highball glass, topping off with more ice if necessary.

lime, petals, syrup, rum, champagne

Taken from cooking.nytimes.com/recipes/1012742 (may not work)