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Hibiscus Spiked Champagne

by James Stevenson

I am coming down from a tequila binge and need something a little lighter in alcohol for today. I love champagne and my favorite thing to do is make it into a yummy drink. Also, my favorite entertaining idea is to elevate your typical glass of champagne with something special. One really easy way to do this is to add a simple syrup. It not only adds flavor but also brings color to the glass of champagne. This little addition will make your guests fill super special and it was little effort on your part. Today I created a hibiscus simple syrup and it is so beautiful in champagne.

, Hibiscus Spiked Champagne

I used dried hibiscus flowers from my local Latin market which are called Flor de Jamaica. They are also available online at several stores including the MexGrocer. This recipe makes about 3 cups of the syrup so if you want less the recipe could be cut. I also added sliced ginger and cinnamon to give it even more flavor. One thing to note is that this syrup is very pink and will stain surfaces like beets. So, be careful not to spill because it could be a nightmare. The syrup is beautiful and will make your champagne sparkle! Try making it to impress your guests or yourself!

Ingredients:

  • 1 tablespoon of hibiscus syrup (recipe below)
  • Top off with champagne
  • Sugar for the rim

Garnish: Dried hibiscus flower and sugared rim

Instructions:

  1. Rim champagne glass with sugar
  2. Fill champagne glass with 1 tablespoon of hibiscus syrup
  3. Top off with champagne
  4. May need to be stirred slightly because the syrup can fall to the bottom
  5. Garnish champagne with dried hibiscus flowers

*Recipe: Hibiscus Syrup (Flor de Jamaica)

Ingredients:

  • 3 cups of water
  • 1 cup of sugar
  • 1 stick of cinnamon
  • 2 inch piece of sliced ginger
  • 1.5 cups of dried hibiscus flower (Flor de Jamaica)

Instructions:

  1. In a sauce pan combine sugar, water, dried hibiscus flower, cinnamon stick, and sliced ginger
  2. Let it boil for until sugar dissolves
  3. Strain mixture and let it cool
  4. Extra syrup may be stored in a glass container for up to a week

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