by Alex Straus, Hotel Shangri-La, Los Angeles



2 oz. SKYY Infusions Passion Fruit
0.75 oz. Patron Citronge Orange Liqueur
0.75 oz. Rose Syrup (such as Monin)
0.5 oz Lime Juice
Campo Viejo Cava Brut Rosé
1 Rose Petal

Combine all ingredients except champagne/sparkling wine in a cocktail shaker with ice. Shake vigorously and add sparkling wine, stir and strain into a martini glass. Float the rose petal on top of the cocktail for garnish.