A companion cocktail to our second issue: magicked up from bittersweet orange and blood, hydrangeas and hearts and high-rises. The season may be ending, but clearer skies are on their way.

1 part sparkling wine
1 part orange juice
2 tbsp. raspberry hibiscus syrup (recipe below)

Combine sparkling wine and orange juice in a champagne flute. Over the back of a spoon held close to the drink’s surface, gently pour a thin stream of syrup. It should settle immediately to the bottom of the glass, then mix slightly with the orange juice to blush upwards.

For a nonalcoholic version, simply substitute club soda for the wine.

To make the hibiscus raspberry syrup, combine 3 tbsp. dried hibiscus petals, 2 tbsp. raspberry jam, 2 tbsp. sugar, and 1/2 cup water in a small saucepan. Simmer until reduced by half, then strain out the solids and let cool to room temperature before using.