title: Rosé Eloise
garnish: Garnish with a Lemon twist (discarded)
recipe: Place hibiscus flower in syrup into the bottom of a champagne flute, petals up, and add 5ml (or a barspoon) of the syrup.
  Add the peach snaps, elderflower and top up with Rosé Champagne. Stir gently
ingredients: [['1 whole', 'Hibiscus Flower (Red) Petals'], ['0.5 cl', 'Hibiscus sugar syrup'], ['3 cl', 'Archers Peach Schnapps'], ['2 cl', 'Elderflower cordial'], ['Top up with', 'Perrier-Jouët Blason rosé champagne']]