Shake (not the champagne or garnish), poor into a champagne flute, top with champagne, garnish
Hibiscus syrup: boil 2 cups of water, remove and steep 3.5 oz of dried hibiscus flower for 20 min. Strain back into a saucepan (use a cheesecloth and press out all liquid). Heat and stir in 2 cups superfine sugar. Remove from heat as soon as dissolved.
Death and Co. pg. 221