Remove rose petals from roses and rinse in a colander.

Place petals on a large towel (be sure that none are overlapping) in a dry and dark room. Let petals dry for 2 to 3 days. They will shrink to about 1/3 of their original size. Store petals in an airtight container for a few weeks until ready to use.

In a saucepan set over medium-high heat add water and sugar. Stir until sugar completely dissolves and mixture comes to a simmer. Remove pan from heat. Add rose petals, cover and let steep for at least 2 hours or as long as overnight (the longer you steep, the more flavorful and colorful the syrup will be). Pour syrup through a sieve into a clean jar and refrigerate. Syrup keeps two months or longer in the refrigerator. Makes 1-1/2 cups.

In a highball glass, muddle lime juice, rose petal simple syrup and mint leaves.

Fill glass with ice and add rum.

Top with club soda and stir.

Garnish with a mint sprig and a few dried rose petals.