For a retro touch serve cocktails in sugar-dusted glasses. Simply dip the rim of an upturned glass in a saucer of water, then in a saucer of granulated sugar. Repeat to ensure there's a thick coating. Allow to harden for about 30 minutes. For crystallised rose petals to float on the cocktails, paint organic rose petals with egg white and sprinkle with caster sugar. Place on a cake rack to dry, then place on greaseproof paper overnight. These can be stored for a week in an airtight container in the dark. Crystallised rose petals, 20 for £25, Pat-A-Cake. Champagne saucers, £40 for four, LSA International. As seen in the November/December issue of Brides.