For simple syrup: 1/2 cup water 1/2 cup granulated sugar For cocktail: 1 cup ice 1 oz simple syrup (~1/8 cup) Juice of 1/2 lemon 2 oz gin (~1/4 cup) Sparkling rosé wine Lemon rind
Heat sugar and water in a small sauce pan until sugar is dissolved. Remove from heat and pour into a heatproof container.
Add ice to a shaker. Pour 1 oz simple syrup & top with lemon juice. Add gin and shake until chilled, about 30 seconds.
Decant into two champagne flutes. Top with sparkling rosé wine. Garnish the glasses with a twisted lemon peel and enjoy!
Strawberry Peach Frosé