Rose and Mint Champagne Cocktail Recipe
Makes enough for 8 1-pint jars
2 cups sugar
2 tablespoons honey, or more to taste
1/2 cup mint leaves, plus more to garnish
4 tablespoons lime juice, or more to taste
1 cup dried rosebuds (available at specialty food shops)
2 bottles champagne brut or dry sparkling wine, chilled
Make the Rose Syrup
Over medium-low heat, combine 2 cups sugar with honey and 1 cup water in a saucepan. When sugar melts, add mint leaves and let simmer, stirring occasionally, about 30 minutes. Strain and return liquid to saucepan. Remove from heat. Stir in fresh lime juice, crushed rosebuds and rose water. Refrigerate for 30 minutes or up to a week.
When ready to serve, add 2 tablespoons rose syrup to each Mason jar. Top with dry champagne or sparkling wine. Garnish with finely crushed rosebuds and mint leaves.
Fill small jars with rosebuds and give to guests as a favor so they can re-create the drink later.