1 oz Mezcal reposado
0.5 oz Elderflower liqueur
0.5 oz Crème de meure
0.5 oz Ruby red grapefruit juice
Top with Michelle Brut Rosé
Garnish with dried hibiscus flowers
In cocktail tin put ice. Pour mezcal reposado, elderflower liqueur and grapefruit juice. Stir ingredients with bar spoon. Stir until ingredients are mixed well, then strain and pour in champagne flute. Add dash of parma violet creme. Top with Brut Rose and with dried hibiscus flowers.