Step 1

For the syrup made from Darjeeling tea with rose petals: Warm the water in the kettle to about 80 °C. Remove the kettle from the stove, add the tea and let steep for 5 minutes until the brew is strong. Strain the liquid through a sieve to separate the tea leaves. Add sugar to the brew and whisk to dissolve the sugar completely. Can be stored in the refrigerator for 1 month.

Step 2

For the Bellini cocktail: Blend Darjeeling tea syrup with rose petals and Crémant d'Alsace sparkling rose wine.