1 hibiscus flower in syrup
2 tbsp Mike’s Hot Honey syrup (1:1 MHH and water)
3 oz champagne or sparkling wine
1 oz orange juice
1 orange slice
Drop hibiscus flower in bottom of glass (champagne flute).
Fill ⅔ full with champagne or sparkling wine.
Add 2 tbsp Mike’s Hot Honey syrup (1:1 MHH and water)
Fill glass to top with orange juice.
Garnish with orange slice.