Mother's day is the perfect time for brunch cocktails. Make it easy on yourself and serve this punch instead of serving individual drinks.
5 ounces fresh squeezed grapefruit juice
5 ounces St. Germain elderflower liqueur
2 1/2 ounces Wild Hibiscus syrup
1/2 to 1 fresh squeezed lemon (depending on your tastes)
1 bottle of Rose champange
Wild hibiscus flowers for garnish
In a punch bowl or pitcher, combine all ingredients and stir.
If making in a punch bowl, add a block of ice to keep cool.
If making in a pitcher, keep in fridge until ready to serve.
Add a hibiscus flower to the bottom of champagne flutes and then pour the champagne punch.