Combine 0.25 cups water and 0.25 cups granulated sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Add 1 tsp dried edible flowers, remove from heat, cover, and steep for 10 minutes. Strain out the petals and let the syrup cool to room temperature. Refrigerate if not using immediately. Yields about 4 tablespoons.

Assemble Cocktail

Chill glass

Fill a wine glass or coupe with ice and let sit for 1 minute to chill. Discard the ice and any excess water.

Combine base ingredients

In a mixing glass or small pitcher, add 1.5 cups chilled Rombauer-style Chardonnay, 2 tsp elderflower liqueur, 1 tbsp freshly squeezed lemon juice, and 1 tsp simple syrup (or 1 tsp of the optional floral syrup if you made it). Stir gently for 10 seconds to combine and slightly aerate.

Add effervescence and bitters

Pour the wine mixture into the chilled glass, leaving room at the top. Top with 0.25 cups chilled sparkling water or club soda and add 2 dashes of orange bitters. Give a gentle stir (2–3 slow turns) to integrate without losing too much sparkle.

Garnish and serve

Add 6 edible flower petals on top (or float a single whole edible blossom if available). Optionally, add a few ice cubes if you prefer a colder drink. Serve immediately.