INGREDIENTS:
1 oz. Belvedere vodka
1/2 oz. Hibiscus Syrup
3 oz. Chandon Sparkling Rosé

PREPARATION:
Combine Belvedere and Hibiscus Syrup into cocktail shaker. Shake vigorously. Pour into champagne flute and top with 3 oz. of Chandon Sparkling Rosé. Garnish with a lemon twist.

Add a little paradise to this drink with a candied hibiscus. Candied hibiscus can be found in most premium food stores.