Royal Roselle Fizz

Preparation

1. Tea

   Step 1

   Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour.

   Do ahead: Tea can be made 5 days ahead. Keep chilled.

2. Simple Syrup

   Step 2

   Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.

   Step 3

   Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour.

   Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.

3. Cocktail 

   Step 4

   Stir vermouth, lime juice, pickle brine, bitters, 2 oz. hibiscus tea, and ½ oz. simple syrup in a glass to combine. Add ice to fill and top off with sparkling wine. Garnish with bay leaves.