A refreshing, elegant cocktail perfect for brunch. This sparkling cocktail is loaded with bubbly Champagne and vibrant red Hibiscus Flowers for a beautiful, sweet & tangy mimosa.
┬Ż cup Hibiscus Flowers
1┬Ż Tbsp. Red Raspberry Sugar
1┬Ż Tbsp. Lemon Sugar
3 Tbsp. simple syrup, light agave nectar or honey
1 bottle chilled Champagne, Prosecco or sparkling wine
SET aside 8-10 Hibiscus Flowers for garnish and place the rest of the flowers in a small pot with filtered water.
BRING to a boil, then immediately remove pot from heat, allowing Hibiscus Flowers to steep for 3 mins.
STRAIN liquid thru a fine-mesh strainer, discarding flowers, and chill liquid in refrigerator for 1 hr.
POUR simple syrup, agave or honey in a small shallow dish, set aside.
COMBINE Red Raspberry Sugar and Lemon┬áSugar and pour into a separate shallow dish, set aside.
DIP rim of champagne flutes or cocktail glasses carefully into simple syrup, allowing excess to drip off. Then dip into dish of flavored sugar, to evenly coat rim. Set prepared glasses aside.
CAREFULLY pour Champagne into glasses 2/3 full, followed by a splash of chilled hibiscus liquid.
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