"Red Beret" April 13, 2015 19:40
|Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar|
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.