"Red Beret" April 14, 2015 09:40

Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar
Serves 1


¼ oz Cognac

¼ oz raspberry vodka

½ oz Wild Hibiscus Flower Syrup


In a champagne flute. Place Wild Hibiscus Flower in bottom of glass and stand upright. Pour in the cognac & raspberry vodka. Fill with champagne. Add Wild Hibiscus Flower Syrup last for graduating effect or first for layer.