Happy New Year! Cheers to a successful 2016 and a prosperous 2017! It’s always more fun to toast with a little extra in your bubbly, enjoy one of our favorite recipes –
HIBISCUS CHAMPAGNE COCKTAIL
- Chilled Champagne, Prosecco or other sparkling wine
- ½ teaspoon to 2 teaspoons of Hibiscus syrup
- one Wild Hibiscus flower
- Add the flower and the desired amount of syrup to a champagne flute.
- Carefully pour the champagne so the flower blooms.
- Serve immediately