Place a highball or Collins glass in the freezer for 5 minutes or fill it with ice water to chill while you prepare the mocktail ingredients. When ready, discard the ice water and add fresh ice (cubes or crushed) to the glass.

Mix citrus and florals

In a cocktail shaker or mixing glass, combine 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz elderflower cordial, and 0.5 oz hibiscus syrup. Add 0.25 oz simple syrup only if you prefer slightly sweeter drinks. Add 2 tsp rosewater. Fill the shaker with ice.

Shake to integrate

Tightly cap the shaker and shake vigorously for 8–10 seconds until the exterior chills and the ingredients are well combined. This lightly aerates the mixture and tempers the floral notes.

Finish and Garnish

Strain and top

Double-strain the shaken mixture into the chilled glass filled with fresh ice. Pour 3 oz chilled sparkling water (or club soda) gently down the side to preserve effervescence. If using the non-alcoholic vermouth substitute, add 0.5 oz at this stage and stir gently once with a bar spoon to combine without flattening the bubbles.

Adjust and taste

Taste the mocktail and, if desired, add an additional 0.25–0.5 oz simple syrup for sweetness or a few drops more lime juice for brightness. Stir gently to integrate any adjustment.

Garnish and aromatics

Slap the mint sprig lightly between your palms to release its aroma and place it in the glass. Float a thin grapefruit wheel or twist on top and optionally add an edible flower. Serve immediately with a straw or stirrer.