Ingredients

• 150 ml Leopard’s Leap Shiraz
• 25 ml Crème de Cassis
• 2,5 ml vanilla extract
• 12,5 ml rose petal syrup (see recipe below)
• Black pepper to taste

Rose petal syrup

• 1 ℓ  rose petals
• 500 ml distilled water
• 500 ml castor-sugar
• Juice of 1 lemon

Mix all the ingredients.

Heat mixture in a saucepan at very low heat until mixture boils.

Simmer for one minute. Remove from heat and allow to cool.

Leave rose petals to infuse, then discard. 

Garnish

Strawberry coated with black pepper. 

Method

Mix all the ingredients in a cocktail shaker. 

Serving

Champagne flute.