"Wild Hibiscus Royale"April 13, 2015 19:28
|This drink was first created and served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich and famous where it remains the most popular Champagne cocktail on the menu.
Wild Hibiscus Flower Garnish
¼ oz natural rose water (can also use 3 dropperfuls of Rose+Hibiscus Flower Extract)
2/3 oz Wild Hibiscus Flower 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 Wild 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!