BY GWEN KENNEALLY
This drink was first served in 2006 at London’s legendary Dorchester Hotel —a swanky hang out for the rich and famous where it remains the most popular champagne cocktail on the menu! What makes this drink so very special is that you use the syrup and the actual hibiscus flower. It is absolutely stunning. Order your wild hibiscus flowers packed in syrup at the Wine Enthusiast. Also available at select Whole Foods. Decadent, divine and oh so sophisticated, a new classic is born! Perfect for weddings, showers, graduations and any special event! Cheers!
Wild Hibiscus Flower
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne or Processo
Muddle mint in the champagne flute & discard (squash some leaves around inside the glass). Place Wild Hibiscus Flower in bottom of glass & stand upright. Add rose water & some bruised torn mint pieces.Top with Champagne. Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top Tip: pour syrup in first for a layered effect. The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.net and http://magpieminipie.vpweb.com. Her Sweet and Savory Cookbook is available through AMAZON .
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