Hibiscus–Tequila Sparkler

Ingredients

• ¼ cup dried hibiscus flowers
• 1 cup sugar
• 1 oz. tequila blanco
• ½ oz. fresh lime juice
• 3 mint leaves, plus sprig for serving
• 2 oz. dry sparkling rosé (such as Moët & Chandon Rosé Impérial)
• Raspberry sorbet (for serving, optional)

Instructions

1. Combine hibiscus and 1 cup boiling water in a heatproof measuring glass or small bowl; let sit 10 minutes. Strain tea through a fine-mesh sieve into another measuring glass or small bowl; discard hibiscus. Add sugar to tea and stir to dissolve. Let hibiscus syrup cool.
2. To make 1 cocktail, combine tequila, lime juice, ½ oz. hibiscus syrup, and 3 mint leaves in a cocktail shaker. Fill shaker with ice, cover, and shake until outside of shaker is frosty, about 20 seconds. Strain into a Champagne flute and gradually add rosé, stopping ½" from top of glass. Top cocktail with a small scoop of raspberry sorbet if using and garnish with mint sprig.
3. Do ahead: Hibiscus syrup can be made 3 weeks ahead. Transfer to an airtight container; cover and chill.