Step 1

To make the Raspberry Rose Syrup, add C&H® Granulated Sugar, water dried rose petals to a small saucepan over medium heat and bring to a boil, stirring occasionally.

Step 2

Once the sugar has dissolved, reduce heat to low and simmer for 10-20 minutes. Remove from heat and cool completely. Strain into an airtight container.

Step 3

Prepare 2 cocktail glasses with a sugar and rose rim by combining C&H® Granulated Sugar and chopped dried rose petals in a shallow dish.

Step 4

Coat the rims of the glasses with a lemon wedge and dip into the sugar and rose mixture, until coated.

Step 5

In a cocktail shaker, add vodka, lemon juice, Raspberry Rose Syrup and ice. Shake vigorously. Strain into prepared cocktail glasses.

Step 6

If desired, garnish with lemon slices and fresh raspberries.