a nice glass of pink champagne and a bottle on the back
Ingredients:
- Quai Sud Rose Syrup
- Champagne or Prosecco
- Terre Exotique Edible Flowers, for garnish, if desired
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!
Sardines & Chocolat 