A Beautiful and Unique product – Serve our exquisite Wild Hibiscus Flowers as a garnish in Champagne at your next special occasion, celebration or dinner party!
Also good as an excuse to crack open some bubbly, the little flower sits in the bottom of the glass, all the bubbles stream off and subtly unfurl the flower, at the end of the drink you can eat the flower it has a delicious raspberry & rhubarb flavor.
WILD HIBISCUS ROYALE
This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.
Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
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.
Decadent, divine & oh so classy, a new classic is born!