A toast to all the mothers out there!
And what better way to toast than with a glass of a good champagne cocktail?
If you think champagne is a treat reserved for New Year’s Eve, you are missing out, my friend. I think I could drink champagne every day – I wish! – but I do love it on special occasions and celebrations. Mother’s Day? Open a bottle! Valentine’s Day? Another bottle! Someone got into college? Two bottles! My favorite team won the championship? Give me champagne! *hic*
But now let’s talk about how we can spice up things a bit and transform a simple glass of champagne into a sweet red luscious champagne cocktail. And the answer is… (It is very hard and complicated. Just wait for it!) … hibiscus flower in syrup!
Yeah! Just a little syrup, an edible flower and the bubbly champagne on top and you have this amazing sophisticated cocktail that will impress all your friends and family. No mixing glass, no stirring, no bartender skills, no nothing but only 2 ingredients! (And yes, you do get to eat the flower at the end!)
But let’s talk Mother’s Day brunch. You got the whole menu planned out, picked up some fresh flowers, dusted off your fancy china. All that is missing is a brunch cocktail and you’re oh so inclined to serve mimosas. Stop the horses! If you’re anything like me, you had your fair share of brunch mimosas and are on the verge of losing pleasure in drinking them. So why not switch things up a bit and go for these beautiful Hibiscus Champagne Cocktails?
The trick here is to use good champagne, prosecco or any kind of sparkling wine. As you can see in my pictures, I’m a Veuve Clicquot fanatic – no sponsored post here, just plain pure love. However, if you cannot splurge on that, just go with what you can afford.
For the kiddos, just substitute the champagne for ginger ale or sparkling water. After all, they shouldn’t miss all the fun! :)
And as for the wild hibiscus flower in syrup, if you can’t find them at your grocery store, Amazon has them. You still have time to order one for this Sunday!
I add quite a bit – a teaspoon or so – of syrup to my cocktails because I love the elegant red color. However, feel free to customize to your likings. If you want the flower to show more, add less syrup or even just the flower without any syrup.
I still remember the first time I had this cocktail. Me and some girlfriends had a girls’ night out in the city, in a limo! Yes, we rented a (white) limo and we had the driver drive us around the city, partying in grand style and drinking the night away. There’s something about drinking inside a limo that makes you feel glamorous!
My friend Tati brought the champagne and the hibiscus and prepared those cute red cocktails that I was quick to chug, one after the other. How couldn’t I? They were so delicious, sweet and fizzy! After that all I remember is sticking my head out of the limo to tell people on Times Square to download my album on iTunes, as a pretended to be a celebrity! lol
I also vaguely remember my friend Tati scolding me for not eating the flowers. I gotta confess… edible flowers are not really my thing. I love how they look in the flute and all, but I won’t eat them! Eat them if you want, but if you don’t like them like me, just leave them! I promise I won’t tell Tati!
Do I see these in your next Tipsy Tuesday future? :)
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- Chilled Champagne, Prosecco or other sparkling wine
- 1/2 teaspoon to 2 teaspoons of Hibiscus syrup
- one Wild Hibiscus flower
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