Sakura Spritz
2 oz Umeshu plum wine ⁄ oz Cointreau 1 oz grapefruit juice ⁄ oz lemon juice 2 drops hibiscus extract 2 oz sparkling rosé Dried rose petal, to garnish Combine all ingredients except bubbles in a shaker tin and fill with ice. Shake vigorously for seconds and double strain with a tea strainer into a Champagne flute. Top with sparkling rosé and garnish with a dried rose petal.