Gerard Ferry splits his time between homes in Los Angeles and Grasse, a town in Provence known for its perfumes. On a recent trip to France, he came across a regional specialty: syrups made from clementine oranges, violets and rose petals; locals mix them with mineral water, lemonade and white wine. Ferry brought them back to his restaurant, L'Orangerie, where he pours a few drops into a graceful Riedel Vinum Extreme flute holding Diebolt Vallois Champagne. The syrups, pale in color and subtle in scent, create a refreshing libation. Women love the gentle aromas of the cocktails, particularly the delicate Rose, and many guests start the evening with one at the bar and a second at the dinner table.