Hibiscus Pinky Valentini

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  • 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.

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