Ingredients

• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• Sugar
• 1 oz. Hum Botanical Spirit
• Moet & Chandon Imperial Brut Reserve
• Rose petal

Directions

1. Make a syrup with 1.5 cups sugar and 1 cup hot water. Stir until sugar is completely dissolved.
2. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate. Syrup may be substituted with 1 pint agave nectar.
3. Fill a chilled Champagne Flute half way with ice.
4. Stir 1 ounce of fresh squeezed sour mix and 1 oz. of Hum Botanical Spirit with fresh ice.
5. Strain into the Flute to fill 1/2 way and top with Moet & Chandon Imperial Brut Reserve.
6. Garnish with a single rose petal.

Recipe courtesy of oscar.com