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.
GLASS: Margarita
GARNISH: Lime slice
METHOD: Fill shaker with broken cubed ice and squeeze two fresh lime wedges into shaker. Add other ingredients and shake vigorously. Rim outside of glass with lime peel and salt. Add ice and strain. Squeeze in third lime wedge and garnish with lime slice.