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Make hibiscus tea. In a saucepan boil 2 cups water. Turn off the heat. Add 2 hibiscus flower tea bags or 4 teaspoons of dried hibiscus flowers into a tea infuser ball. Steep for 5 minutes, and remove the strainer. Chill tea in the fridge until ready to use.
Add crushed ice to each glass, let the glass chill for a few minutes.
In each glass pour ¼ cup or 2 jigger shots of hibiscus tea into each glass, 1 jigger shot of St-Germain, and top with 1 cup Prosecco, with a splash of club soda.
Garnish with small tropical flowers like purple orchids and Madagascar jasmine. Or use herbs you have in your garden, thyme or basil would be lovely. It is best to use edible flowers or herbs grown with no pesticides you have in your garden.