1/2 oz. St. Germain
1 bar spoon Wild Hibiscus Flowers in Syrup
5 oz. Perrier Grand Brut Champagne
1 preserved hibiscus flower, for garnish (the syrup around the flower will drop to the bottom of the flute, creating a layering effect)
Build this cocktail in a chilled Champagne Flute, starting with the liqueur and finishing with the Champagne. Be sure to pour the Champagne slowly, gently stir the drink, garnish and serve.