"Motherly Love Mimosa" PunchApril 7, 2015 01:49
|Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar|
5 oz. st. Germain Elderflower Liqueur
5 oz. Pink Grapefruit juice
2 ½ oz Wild Hibiscus Flower Syrup
1 bottle brut champagne or dry sparkling
Mix ingredients in a punch bowl with a large block of ice. Garnish each flute with Wild Hibiscus Flower and long grapefruit zest (for best results twist the grapefruit zest and roll in plastic wrap; store in the freezer before service to keep shape. For a sweetener drink adjust the Wild Hibiscus Flower Syrup to taste and try using a Rose sparkling wine or champagne.