Sometimes all you need to make a cocktail is some sparkling wine and one extra-pretty thing. I like to keep a jar of these hibiscus flowers in the cupboard for last-minute aperitifs - just pour wine over a flower in a Champagne flute and you have a very pretty drink. The flowers are sweetly edible, too.
Other ideas for these: Plunk them into apple cider, or make an ice cream sundae with them.
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