- 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 Pinky, the flower syrup, and juice, over ice, and pour into the glass. Top off with champagne. Serves two.