For the ice cubes
Grapefruit and lemon zest and pieces, cut into
medium sized strips
Thyme sprigs
Edible flowers (cornflowers, alyssum or borage are
good)

For the infusion
1-2oz agave syrup
A handful of thyme sprigs
Pink grapefruit juice from 1⁄2 a grapefruit, zest and
segments from the other half
Zest strips and wedges from half a lemon
2 tsp grated root ginger plus 3 long slices
1 1/3oz vodka

For the cocktail
Squeeze of grapefruit juice
8 1/2oz Unshackled Rosé

To garnish
White sugar
Lime zest and segment for coating rim
Pink grapefruit peel/slice
Thyme sprigs

Directions
1. Put the flowers, zest and herbs in ice-cube trays.
2. Top up with water and freeze.
3. Add the infusion ingredients to a mixing glass/large sturdy glass, muddle with a muddler or small rolling pin. 
4. Rim two highball glasses by coating with the lime segment then dipping into a plate of sugar mixed with a little lime zest.
5. Strain the infusion between the two rimmed glasses over the garnished ice.
6. Add a squeeze of grapefruit juice, the Unshackled Rosé and slice or twist of pink grapefruit.