Sparkling Hibiscus Lunch

So instead of making lunch today I decided to make us drinks.  I decided to finally put to use the hibiscus flowers in syrup that my dear lovely friend Christie had given me earlier this year (although she warned me that amongst her cook friends hibiscus flowers are just a wack trend that should be ignored).  I was fairly excited about this when I was looking at the jar of flowers — it has this pretty pink bloom on the front.  However, when you remove the flowers from the syrup they look  brown/sickly like it just died in the bottom of your champagne flute. So considering my lack of hibiscus mixology knowledge I decided to follow one of the recipes that came on the jar.  It suggested some rose water, a bit of the syrup, some sparkling wine, and a sprig of mint.  I only had orange flower water and there was no lovely mint garnish so perhaps I am to blame for the gross-ness.  My sparkling wine choice was Chandon Classic Brut; which admittedly is not earthshattering, however I have had MUCH worse — my mom’s fault (her favourite wine is Baby Duck).  So I am not going to blame it on my low end but not altogether embarassing wine choice (haha or maybe it is). But yah — gross gross gross.