Photo by Chris Granger Serves1 cocktail from Tiffany Soles, president of the New Orleans chapter of USBG Ingredients 1½ ounces Hendrick’s gin 1 egg white 1½ ounces half and half 1¼ ounces Trader Tiki’s orgeat syrup ¼ ounce Cointreau Noir 1½ ounces grapefruit juice 2 heavy drops of rose water Champagne Directions Shake all ingredients, except rose water and Champagne, with ice. Strain into a Collins glass. Add rose water. Top with Champagne. Garnish with rose petals.