The Wild Hibiscus Flowers in syrup are a new product that just came into the store this week… just a little too late for Valentines Day, but I had to feature it as it is so cool!
You can use the Hibiscus flowers to garnish any appetizer or feature it with goat cheese as I did and it is so tasty! It also goes really well in salads, desserts and most especially… in cocktails. The recipe below features champagne and would make a nice Anniversary toast, a Honeymoon toast or a Wedding toast!
Available in a jar of 11 flowers for $12.00Cdn or 50 flowers for $48.00Cdn.
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
¼ oz natural rose water
2/3 oz Wild Hibiscus 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 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!