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Ingredients
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Base & Spirit
Hibiscus Syrup
Citrus & Finish
Garnish & Ice
Method
Hibiscus Syrup
Make syrup
Combine dried hibiscus flowers, sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes to extract color and flavor, then remove from heat and steep 10 minutes off the heat. Strain through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Stir in fresh lemon juice. Chill until cool. Yields about 4–5 oz syrup.
Build Cocktail
Prepare glass
Chill a large wine glass or rocks glass. Add one large ice cube or fill with ice.
Mix base
In a mixing glass or shaker with a little ice, combine 2 oz Cathead raspberry vodka, 0.5 oz fresh lime juice, 0.5 oz chilled hibiscus syrup. Add 2 dashes orange bitters. Stir gently 10–15 seconds to chill and lightly dilute.
Strain & top
Strain the mixture into the prepared glass over the ice. Top gently with 3 oz sparkling wine (or 3 oz dry soda water for a lower-alcohol version). Stir once gently to integrate without flattening bubbles.
Garnish & Finish
Skewer 2–3 fresh raspberries on a pick or drop them into the drink. Add an edible hibiscus petal or a thin lime wheel on the rim. Serve immediately.