Spring Racing - Flowers In Your Champagne!

Date Posted:21 October 2014 

Hibiscus flowers for your spring racing entertaining
Hibiscus Flowers in Syrup
 
An elegant and delicious way to present your cocktails.  Hibiscus flowers are a luxurious garnish for cocktails, and the syrup makes for a lovely twist on a royale, daiquiri, martini or mojito. In fact, these versatile floral gems are also amazing in desserts... think jellies and pavlovas.  

Homegrown and handmade in Australia. All natural.

Available in 250g and 1kg jars.
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
1/4 oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

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!
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