Ice ice baby, do I have a two-for-one to share with you today! #makeitadouble

If you’re a girl after my own heart, you’ve been known to order certain dishes and drinks based on appearance…especially when good lighting is involved. Because nothing says hashtag Sunday Funday like a perfectly placed Bloody Mary and some avocado toast.

You’re also on my side if you prefer any and all of your cocktails served on the rocks, including those featuring bubbles.

Here’s a little project that checks both of those boxes: floral ice cubes served alongside a champagne cocktail featuring some of my favorite flavors—grapefruit, gin, rosemary, and rosé. Let’s shake that up first::

Rosémary on the Rocks
serves one

{ingredients}

for the simple syrup::

• 1/2 cup water
• 1/2 cup sugar
• 3 springs fresh rosemary

for the libation::

• Ice cubes
• 1 ounce gin
• 2 ounces grapefruit juice {if not fresh squeezed, opt for unsweetened}
• 1 1/2 tablespoons rosemary simple syrup
• 4 ounces 90+ Cellars Sparkling Rosé

{instructions}

To make rosemary simple syrup, mix sugar, water, and rosemary sprigs in a small saucepan. Stirring regularly, bring to a low boil over medium-high heat. Continue stirring until sugar is dissolved, then remove from heat and let sit for 2-3 hours as rosemary infuses. Allow to cool completely.

In a cocktail shaker, combine gin, grapefruit juice, and simple syrup over ice {no need for these to be flower-filled!}. Shake well. Strain into a DOF glass over ice. Top with 4 ounces sparkling rosé. Serve alongside a celebration.

Ninety+ Cellars still rosé has always been one of my go-to’s in the summer, but their new-to-me Sparkling Rosé – Lot 49 is the perfect sparkling addition to this subtly fruity cocktail. Between the sugar, juice, and champs, this cocktail is dangerously approaching too sweet, but the dryness of the wine keeps it fresh and light. Its notes of rose petals match just spLENdidly with rosemary.

{Do I sound like I know what I’m talking about yet?}

At under $20 a bottle, this just became my new go-to bubbly. Better yet, 90+ Cellars is based in Brighton, and you all know I go loco for local. If you haven’t heard their story, I sincerely suggest checking it out. Talk about a genius business plan.

Now, get your Martha Stewart on and take this cute concoction to the next level with some floral ice cubes.

{Just don’t let them melt before you finish your photos. Possibly speaking from experience.}

{supplies}

• Edible flowers {can frequently be found in the produce (not flower!) section of Whole Foods, or purchased online here & here}
• Silicone ice cub trays
• Tap water

{instructions}

Fill ice trays 1/2 of the way full with water; place one petal in each, facing downward, and freeze completely. Remove trays from freezer, fill to top with water, and freeze again. Carefully remove each cube individually.

Pinterest AF.

It’s not rosé season my a$$. Galentine’s Day is coming up and is the perfect excuse for some flower-filled pink drinks. Pick up your wine here or at your local liquor store and get shakin’!

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Full disclosure: This post was created in partnership with Latitude Beverage; however all content and opinions expressed are my own.