Pretty in Pink
1 oz Glen Grant® Scotch
1 oz Aperol
3/4 oz Lemon Juice
3/4 oz Hibiscus Tea Syrup*
Edible Flowers such as Pansies or Impatiens
Combine scotch, Aperol, lemon juice, and hibiscus tea syrup in a mixing glass with ice and stir. Strain into a wine glass or coupe, and top with sparkling wine. Garnish with flowers.
*To make Hibiscus Tea Syrup, steep 2 Hibiscus tea bags in 1 cup water for 5 minutes. Add 1 cup of sugar, and stir. Let cool, stirring periodically to dissolve sugar. Refrigerate.