Chill your coupe glass.
Start by making your Rose & Pink Peppercorn Infused Honey Simple Syrup. In a saucepan over medium / high heat, combine 1 cup water with 1 cup honey. Add dried rose retals and pink peppercorns. Stir boiling mixture constantly for 10 minutes. Remove from heat and allow to cool for 30 minutes.
Pour Rose & Pink Peppercorn Infused Honey Simple Syrup over a fine mesh strainer with a large bowl underneath. Discard petals and peppercorns. Add simple syrup to an airtight container — it will keep refrigerated for up to 3 weeks.
Garnish with culinary rose petals and / or pink peppercorns and enjoy immediately!