Wild Hibiscus Royale

Per serving:

Wild Hibiscus Flower Garnish ¼ oz.

natural Rose Flower Water 2/3 oz.

Wild Hibiscus Syrup

Fresh mint Champagne

Muddle mint in the champagne flute discard (squash some leaves around inside the glass). Place Wild Hibiscus Flower in bottom of glass stand upright. Add Rose Flower Water some bruised torn mint pieces. Top with Champagne. Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top (pour syrup in first for a layered effect). The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.

For more recipes using Wild Hibiscus Flowers in Syrup please visit www.wildhibiscus.com