Combine all ingredients in a shaker. Dry Shake, add ice, shake again and double strain into a Champagne Flute.
For Hibiscus Syrup:
150g Dried Hibiscus Petals
Bring water to boil, add sugar and Hibiscus. Stir until sugar dissolves. Let this sit overnight in the fridge, then strain all the hibiscus out. Add an ounce of Vodka to preserve (if you won't be flying through it).
This was on the Hopgood's Foodliner menu for the Spring & Summer of 2013. Enjoy!