Method

• 1.
  Chill 6 tall glasses in the fridge.
• 2.
  For the syrup, place sugar and 100ml water in a pan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then remove from heat. Stir in rosewater, then chill until it has cooled completely.
• 3.
  Bruise the mint leaves and rose petals in your hands to release their aroma, then stuff them into the chilled glasses.
• 4.
  In 2 batches, combine gin, lemon juice, rose syrup and plenty of ice in a cocktail shaker. Shake well, then pour into the glasses and top up with sparkling wine. Tuck in a rose to garnish, then serve immediately with a straw.