Instructions

1. Add all ingredients except for sparkling to a cocktail shaker. Add ice, shake, strain into a champagne flute. Top with Villa Teresa. Garnish with a twist of lemon.
2. For SPICED HIBISCUS SYRUP: In a large pot, add 2 cups (500 ml) water, 2 cups (500 ml) white sugar, 3 whole star anise, 3 whole cloves, 3 cinnamon sticks and 1 cup (250 ml) dried hibiscus flowers. Bring ingredients to a boil, remove from heat and let stand until cool. Strain out remaining particles of spices. Store covered in refrigerator up to a month.