Blooming Champagne Cocktail with Wild Hibiscus
This is one of the prettiest cocktails you can imagine. Drop a hibiscus flower that’s been preserved in syrup into the bottom of a champagne flute. Fill with your favorite bubbly. As the champagne happily fizzes away, the hibiscus flower will open up and bloom in your glass. The cocktail is ridiculously delightful and a little bit sweet—with just the faintest hint of raspberries.
Hands down, this is the coolest drink I’ve made in a long time.
Thanks so much to Adam Lantheaume, proprietor of The Boston Shaker, for turning me on to hibiscus flowers in syrup.
I ran into Adam the other day over at Grand, one of the Boston area’s most fabulous boutiques, run by the lovely and talented Wendy Friedman. Adam has a great display of cocktail regalia for sale there—including jars of these flowers and impressive selection of bitters. If you’re in the area, definitely stop in and say hello.
Wild hibiscus flowers?
Yep, wild hibiscus flowers. In syrup, no less.
Here’s what they look like in the jar.
And here’s what they look on their own.
Kind of like pretty little sea creatures, eh? The flowers are entirely edible, and taste kind of like a cross between raspberries and rhubarb.
Blooming Champagne Cocktail with Wild Hibiscus
1 wild hibiscus flower
a few drops of syrup from the flowers
Champagne or Prosecco
Makes 1 cocktail
Position the flower in your champagne flute
To make the cocktail, position a flower in the bottom of a champagne flute. The flowers have little feet of sorts, which makes it easy to stand them up. Take the time to get it centered and standing up (I used two chopsticks to get it upright) so the flower blooms completely. Add a few drops of that beautiful pink syrup from the jar.
Fill the flute with bubbly
Pop open your bubbly. You can use Champagne or Prosecco. (You can also make a fabulous non-alcoholic version with sparkling cider.)
Pour the bubbly into your glass slowly, so you don’t dislodge your flower. (Remember: You want to keep him on his feet.)
As the bubbles stream up, the petals will bloom, opening the flower up.
Once you drain your glass, refill it. Or, you know, just nibble on the flower.
This is such a pretty libation! Reserve it for special occasions—or find an excuse to have a special toast on an ordinary day. Either way, I really do recommend giving it a try.
Cheers!
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24 Comments
what a pretty cocktail! I love hibiscus especially in passion tea, it really does have a nice fruit flavor to it. I never ate the actual flower though.
Thanks so much! Yeah, a few folks have mentioned it in tea. I’ll have to look for it. Definitely like the flavor a lot.
Cheers!
+Jessie
That’s beautiful! I would also recommend a refill before nibbling!
Once again, we’re like two peas in a pod.
+Jessie
You are kidding, Mouse!
This is too much fun! You think Whole Foods have the hibiscus flower???
Gabi
Hmmm, Adam and I will be on the lookout for them at Whole Foods. You can also hit Adam up directly at The Boston Shaker (http://www.thebostonshaker.com) for the flowers.
Cheers!
+Jessie
Sounds yummy! What are you going next??
Whoa! I have seen blooming tea but never champagne or cocktails. Very cool. I love the flavor of hibiscus too, it makes a great iced tea. I think I would love this!
Hehe, funny thing. Blooming tea is totally on my list of things to check out. Looks so pretty…and it’s an excuse to buy a fancy glass tea pot….
+Jessie
Heh, I’m going to have to try to find those. Champagne is my girlfriends favorite drink and our anniversary is coming up.
Oh, happy anniversary! And definitely hit Adam up at The Boston Shaker (http://www.thebostonshaker.com) for the flowers.
Cheers!+Jessie
Huge thanks Jessie for the shout out!
I can’t remember if Whole Foods carries them or not, but I’ll check next time I’m in the store for sure.
If you’re around Grand/The Boston Shaker in Union Square feel free to swing by the store and pick some up (I just restocked – hurrah).
Even though my webstore isn’t quite launched yet, I’m still happy to ship them out to those who live out of the area and are interested in picking some up.
There’s a way to contact me directly via the website @ http://www.thebostonshaker.com
Cheers!
Oh gosh, my pleasure. Yeah, I can’t remember if I’ve seen ‘em at Whole Foods, but I’ll look, too.
Cheers!
+Jessie
What a beautiful cocktail! And great pictures too.
Thanks so much!
+Jessie
Very Cool. This is called Sorrel here in the Caribbean. It’s used in a popular Christmas drink. It is also made into jam or a mock cranberry sauce and a liqueur. What an elegant way to use them. I’m thinking it woulo be a great way to ring in the New Year. I MUST try this. Just one question about the ‘flower,’ was the center seed left in or had it been removed? If so, how did it stay at the bottom of the glass and not float to the top?
This brand of Wild Hibiscus flowers in syrup is deseeded. The weight of the sugar prevents the flower from floating
How creative is that and what a fine looking flute of champagne too!
Thanks so much, Chef! Ya know, I’ve had those flutes forever…I’m not sure I know where I bought them!
+Jessie
this is beautiful! I love it!
Thanks so much! Yeah, definitely the prettiest drink I’ve made in a long time!
+Jessie
What a festive idea! And so perfect for the holidays. Will def make in my stemless champagne flutes ~~”
This makes a great holiday/hostess gift as well. I buy it at Kalustyan’s. Love it, it’s so festive and delish.
What an original idea! This makes such a stunning presentation.