Champagne Rose Petal Cocktails (8 servings)

1 cup water
1 cup sugar
4 cups ice cubes, divided
1 cup gin, divided
½ cup fresh lemon juice, divided
1 x 750ml bottle Champagne
8 teaspoons Champagne Rose Petal Jelly
Rose petals

Place 8 flute glasses in freezer and chill for at least 2 hours.
Stir 1 cup water and 1 cup sugar in medium saucepan over medium heat until sugar dissolves, bring to boil, reduce heat and simmer for 3 minutes – chill until cold (sugar syrup can be made up to 1 month ahead).
Place 1 cup ice, ¼ cup gin, 2 tablespoons lemon juice and 3 tablespoons simple syrup in cocktail shaker, shake well, strain into 2 chilled flutes.

Repeat 3 more times with remaining ice cubes, gin, lemon juice and simple syrup to make 6 more drinks – divide champagne among glasses, add 1 teaspoon of Champagne Rose Petal Jelly to each glass and float a few rose petals on top before serving.

… mmmmmmm, an OMG moment for sure!