Directions

For the hibiscus vodka:

1. Pour the vodka into a large bowl, stir in the tea and let steep for 2 hours.

2. Pour the vodka-tea mixture through a fine strainer back into the bottle.

3. Chill until ready to use.

For the cocktail:

1. Combine the hibiscus vodka with the rose liqueur, chartreuse, and sugar cube in a chilled champagne flute.

2. Top with Champagne and twist grapefruit peel over the top.

3. Serve and enjoy.