2 oz. Rose wine
1 oz. Lillet Rose
1 oz. Hibiscus syrup*
½ oz. Lemon juice
¼ oz. Salish Sea rose petal liqueur
¼ oz. Aperol
1-2 oz. Cava (or other sparkling wine)

Combine ingredients except cava and shake. Pour into glass and top with cava. Garnish with sliced citrus.

*For Hibiscus syrup:
2 Cup White sugar
2 Cup water
2 oz. Dried hibiscus flowers

Combine sugar and water in a small saucepan, and bring to a boil. Remove from heat, add hibiscus flowers, and steep covered for one hour. Strain and chill. Will keep, refrigerated, for one week.

Shan Wickham of Rally Pizza in Portland, OR, created this recipe.