| Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar |
| Serves 1 |
¼ oz Cognac
¼ oz raspberry vodka
½ oz Wild Hibiscus Flower Syrup
Champagne
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.
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