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Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
Line up 4 champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.