1. In a cocktail shaker, combine vodka and rose syrup. 

2. Pour into a tall glass. 

3. Top with sparkling water.

Style tip: Garnish with floral-infused ice cubes

To make Rose Syrup:

1. Pour 1 cup of boiled water of loose leaf tea, using your choice of floral-infused flavour. (We like rose hibiscus tea) Let steep for 3-4 minutes.

2. Pour the tea through a strainer and throw away the leaves.

3. Place 1 cup of the strained tea into a pot on the stove.

4. Add 1 cup of white sugar.

5. Stir over medium heat for 3-5 minutes until sugar is dissolved.

6. Cool, and store in an airtight container in the fridge for up to 1 month.