The Flower Child Cocktail
How to Make It
In a shaker mix the hibiscus agave, fresh squeezed yuzu juice, cold pressed cranberry juice, St-Germain and Vodka. Add ice to shaker and shake. Pour into a glass and garnish with confetti edible flowers.
To make the hibiscus agave: Combine one part raw agave nectar and one part dark hibiscus tea, and bring to a light boil for 3 minutes. Refrigerate for 24 hours before use.