Dissolve the sugar in a punch bowl with the dry gin, triple sec, elderflower liqueur, lemon juice and cold tea, and stir to combine.
Add ice and top with the sparkling wine before serving. Garnish with cinnamon quills and rose petals, if desired.
As seen in Feast magazine, Issue 16, pg56.
Cocktails by Sven Almenning, eaudevie.com.au; the roosevelt.com.au. Photography by Brett Stevens.