Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink. Ice cubes studded with flowers and berries add a stunning finishing touch to this big-batch cocktail fit for any celebration.

1 1/2 cups fresh or frozen red berries

3/4 cup sugar

1 1/4 cups vodka

3/4 cup fresh lemon juice

1 teaspoon rose water

Fresh or frozen red berries

Small roses or rose petals

PreparationFor the cocktail: Bring berries, sugar, and 1/2 cup water to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep 15 minutes. Strain syrup through a fine-mesh sieve into a pitcher. Add vodka, lemon juice, rose water, and 5 cups water and stir to combine. Divide cocktail among ice-filled glasses. For the ice cube garnish: If using, fill 2 ice cube trays one-quarter full with water. Add berries and roses to your liking. Freeze until beginning to set, about 1 hour. Fill ice cube trays the rest of the way with water and freeze until solid, 3–4 hours. Do Ahead Berry syrup can be made 3 days ahead. Cover and chill. Ice cubes can be made 1 month ahead. Keep frozen. Cooks' NoteRose water is available in the Middle Eastern section of specialty food shops or online. For clearer ice cubes, boil water first, then let cool.