A rosy toast to spring, darlings! This Rose Rosé Sangria is what happens when your cocktail goes to finishing school—light, floral, and almost too pretty to sip (almost). Perfect for garden gatherings, bridal showers, or simply dazzling your guests at Sunday lunch. Here’s how to bloom in a glass: • 2 bottles of rosé wine • ½ cup rose petal simple syrup (see below) • 2 tablespoons rosewater • 2 drops rosy pink food coloring (for flair, naturally) • 1–2 tablespoons vodka (depending on your mood…) • 2 tablespoons edible rose petals for garnish To make the rose petal syrup: In a saucepan, combine 1 cup rose petals, 1 cup water, 1 cup sugar, 1 tsp lemon juice, and 1 tbsp rosewater. Bring to a simmer until the sugar dissolves. Let steep for 12 hours, then strain. The longer it steeps, the more divine it becomes. To compose: In a jug, pour your rosé, ½ cup syrup, 1 tbsp vodka, 1 tbsp rosewater, and rose petals. Stir gently, chill for 1–2 hours, and serve over ice. Pure floral magic. Until next time, stay chic! ✨