Cherry-Hibiscus Syrup

1. Heat and muddle 2 cherries, 1 tsp hibiscus flowers, and 2 oz water in a pot on high heat until it reaches a boil.
2. Remove from heat and steep for 10 minutes.
3. Strain the juice, discarding the leftover cherry pulp and flowers.

Cocktail:

1 oz CCS Vodka

.5 oz Cherry Bounce

Cherry-Hibiscus Syrup (from above)

1 tsp Honey

.5 oz Lemon Juice

3 oz Pineapple Juice

Sparkling water (to top)

Add all ingredients to a glass, top with sparkling water, and enjoy!