I've had a longstanding love affair with everything rose-related for quite some time now. So it's no surprise that when it came time to create a signature cocktail for our rehearsal dinner, I immediately started brainstorming how to incorporate one of my favorite all-purpose blooms with another one of my favorites: champagne!

Generally I don't favor sweet cocktails, and in this case I definitely didn't want to muddle the simple sophistication of champagne or prosecco by masking it with more robust flavors. Instead, I chose a rosé champagne and opted to rim the glass with rose-infused flavor, resulting in a delicate garnish on our favorite fine crystal Riedel Veritas champagne glass.

Dried Rose & Coconut Sugar Garnish

INGREDIENTS

5 tablespoons crushed dried rose petals
2 tablespoons coconut sugar
1 teaspoon fresh lemon juice
1 teaspoon rose water, food grade

HOW TO MAKE

In a bowl, combine the dried rose petals and coconut sugar. Transfer the mixture to a small saucer. In a wide bottomed bowl, combine the lemon juice and rose water. Take a champagne glass, and dip only the mouth of the glass (the rim) in liquid, then immediately, dip the rim into the dried mixture, making sure you have even coverage around the rim. Lift the glass from the mixture, and gently tap the glass to make sure all excess and loose dried rose and coconut sugar falls away from the glass. Pour the champagne, prosecco or sparkling wine into the glass, making sure to avoid the rim as you pour. Serve immediately. Salute!