2 ½ parts Pinky vodka
2 wild hibiscus flowers
½ part syrup from the flowers
½ part blueberry/pomegranate juice
Champagne
Put the hibiscus flower in a champagne flute and pour in champagne until it covers the flower.
Shake Pinky, the flower syrup, and juice, over ice, and pour into the glass.
Top off with champagne.
Serves two.
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