Champagne Cocktail with Quai Sud Rose Syrup

Ingredients:

Directions:

Pour 1/4 to 1/2 oz Rose Syrup in bottom of champagne flute. Slowly pour bubbles over syrup, being careful to not let let the fizz overflow. Garnish with Edible Flowers, if desired. Cheers!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s