1. To make the hibiscus and rosehip tea In measuring cup, pour boiling water over hibiscus and rosehips, steep for 5 minutes, strain into jar and chill before using. (Store unused portion in the refrigerator for up to 2 weeks.)
2. In a shaker with ice, combine gin, simple syrup and hibiscus and rosehip tea. Shake vigorously for 30 seconds, then pour into a champagne flute.
3. Top of flute with champagne, add a drop of orange blossom water and stir. Garnish with hibiscus petal.