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