Muy Bueno: Fiestas 
Sparkling Hibiscus Champagne Cocktail
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I thought we’d close out the year with a twist to traditional champagne. It’s a crowd-pleaser and the perfect addition to your New Year’s Eve house party menu!
This sparkling champagne cocktail, with the addition of this edible hibiscus flower, is such a pretty libation. This elegantly delicious flute-filled drink is gorgeous and inviting. What more can you ask for in a cocktail? Less is more and this drink is as easy to prepare as it is stylish.
We would like to wish you a warm, fun, and wonderful new year and thank you for your readership and all your support this year!
From the bottom of our corazones, thank you so much for your support. We have so many fun new surprises right around the corner (recipes in printed magazines, a site redesign, food photography and staging classes, cooking lessons, video recipes, and the details of the Muy Bueno Cookbook). We look forward to 2011 and can’t wait to share all the exciting details with you all.
Raise your glass with me and let’s toast to a healthy, joyful, and prosperous 2011, Salud!!
Sparkling Hibiscus Champagne Cocktail
Ingredients
- 1 wild hibiscus flower
- Champagne or Prosecco
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Instructions
- Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly.
- As the champagne fizzles, the hibiscus flower will open up and bloom in your glass.
Notes
Photography by Jeanine Thurston
18 Comments on “Sparkling Hibiscus Champagne Cocktail”
Would you be so kind to share the link for the edible flower please?
Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com
I tried this recipe and it’s amazing! but the syrup it’s quite sugary so.. watch out! hehehe I think the flower stays in the bottom because it’s soaked up in syrup because when you eat it you can taste the syrup inside the flower…. well it helps to make it stay in the bottom and not to float =)
Naina, thanks for trying out this lovely and easy sparkling cocktail, the hibiscus in the syrup is quite thick, helping it to stay at the bottom. Did your hibiscus flower open up? If you leave it in the champagne long enough it opens up beautifully…salud!
You know what would be so cute? Putting two raspberries in it to float on top. I’d love to make it for Valentine’s.
You know, Ive tried these before but I really didn’t like them. It was too cough-syrupy for me. They’re beautiful though.
Apparently, there’s some sort of appetizer you can make with these and chevre… The company that makes the hibiscus and syrup had them at a food show one year.
I google it and found it, lol: http://alibuys.ca/uploads/Wild_Hibiscus_Food_Recipes_1_.pdf
WOW! Thanks for sharing the Hibiscus Food Recipes! I’m liking some of those ideas!!! Time to play in the test kitchen!
I soaked jamaica flowers (the dry kind used for tea) in a hot simple syrup of one part organic sugar, one part water. At our friends’ champagne brunch today, a flower was put into each glass. It was quite festive looking, though the flowers floated to the top quickly. Nonetheless, it was very pretty, and added color and a bit of flavor to the champagne, similar to adding cassis to champagne. Thank you for this new idea.
Kathleen
Hola Kathleen: Great idea! I’m sure its a lot less expensive too. LOL! Next time I’ll try that, although I like the flowers that I used because the stay put at the bottom. The flowers almost look like glass — Its an awesome look! ~ Yvette
Beautiful photo!
So elegant! Champagne looks lovely.
How lovely, a colorful blossom with bubbles. We will be having champagne at a New Year’s Day brunch. I will try this by adding hibiscus flowers — known as jamaica in Mexico — to our glasses. I believe I can attain the same effect by first re-hydrating dried jamaica blossoms purchased here for making tea.
Feliz Año Nuevo!
Kathleen
Let me know how that goes Kathleen. I wondered about trying that myself. These flowers we bought are in a syrup giving the blossom a sweet raspberry-rhubarb flavor. Jamaica tends to be tart without sugar, so let me know how that tastes.
Have a lovely brunch amiga! Feliz Año Nuevo! ~Yvette
Oh, I guess I forgot to mention, our “hibiscus” is made with cranberry juice and champagne
That sounds yummy Melissa!
We always do a hibiscus when we have brunch, because I cannot do the traditional Mimosa (can’t take the acidity in orange juice) Have never actually put the flower in the flute though…sounds like something we should try for New Years!
Oooh these are so tasty! I had these for my 50th birthday party two years ago. They were a BIG hit everyone loved them. Happy New Years my friend!! xo
Feliz Año Nuevo Joyce!