April 16, 2015 01:08

Hi-Bellini Cocktail

Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar
Serves 1

1 part semi frozen peach puree

1/3 part wild hibiscus flower syrup

1 wild hibiscus flower for garnish

Proseco or Spumante

Place flower in bottom of champagne flute & stand upright. Scoop in the chilled peach puree.  Slowly pour in the Proseco or Spumante at an angle.  Pour in the syrup.  Give a small swizzle to dislodge the peach which will mix the syrup through.