Sparkling Hibiscus Cocktail

Today’s featured Champagne recipe, was created in honor of  Roy’s Hawaiiain Fusion Cuisine Restaurants 20th Anniversary.

INGREDIENTS:

1 oz. Belvedere vodka
1/2 oz. Hibiscus Syrup
3 oz. Chandon Sparkling Rosé

PREPARATION:

Combine Belvedere and Hibiscus Syrup into cocktail shaker. Shake vigorously. Pour into champagne flute and top with 3 oz. of Chandon Sparkling Rosé. Garnish with a lemon twist.

Add a little paradise to this drink with a candied hibiscus. Candied hibiscus can be found in most premium food stores.  After all the hibiscus flower is Hawaii’s state flower!  Enjoy my fellow Bubbly Lovers!