Ingredients: 4 to 5 hibiscus flowers sitting in rose water syrup 1/2 cup Domaine de Canton (or any ginger liqueur of your choice) 1 (750ml) bottle champagne or sparkling wine 1. Place a single hibiscus flower and 1 tablespoon of rosewater syrup into each champagne flute. 2. Pour 2 tablespoons of ginger liqueur into each glass and top with chilled champagne or sparkling wine. Serve.