In a cocktail shaker filled with ice, combine the gin, Aperol, simple syrup, lemon juice, orange bitters, mint, lemon verbena and basil.
Shake vigorously for 20 seconds.
In a separate chilled cocktail coupe or Champagne flute, add the one-half ounce St-Germain, rinse the glass with it and discard, leaving a small amount of St. Germain to coat the glass.
Strain the contents of the shaker into the glass and top with 2 to 3 ounces sparkling rose. Garnish with a large leaf of lemon verbena draped over the glass; as an option, spoon a small amount of sturgeon caviar on top of the leaf.