½ oz. St. Germain
1 bar spoon hibiscus syrup (available at www.wildhibiscus.com)
5 oz. Perrier-Jouët 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.
This quaff is the Las Vegas Wynn Hotel’s signature drink and was created by property mixologist Patricia Richards.