Wild Hibiscus Flowers in Bubbly….. www.stimulimag.ca
Sparkling wine is such a lovely treat and we think you can turn any event into a special occasion when you serve a little bubbly. We especially love to raise the stakes a little by adding a beautiful Wild Hibiscus flower into the bottom of the champagne flute. It is fascinating to watch the tiny bubbles surround the blossom as it unfurls in the glass. The Wild Hibiscus Flower Company is a small family owned business in Sydney, Australia. Wild Hibiscus Flowers in Syrup are the original creation of Lee Etherington who invented the product 11 years ago in 1997. Wild Hibiscus Flowers are unique and are now sold in 30 countries across the globe through specialty retailers. They are available at www.wellseasoned.ca $9.99 (jar contains aprox. 11 flowers)
What a treasure….these little beauties are totally edible and taste almost like a cross between raspberries and rhubarb – they are delicious. Wild Hibiscus Flowers come packed in a natural syrup and by adding a little of that syrup to your cocktail or glass of champagne it transforms the drink into a perfectly pink, slightly tart masterpiece. They are so much fun, a great conversation starter and totally original. Pick some up for your next soirée, you won’t be sorry.
Champagne Cocktail with Wild Hibiscus
Wild Hibiscus Flower Garnish
½ oz Wild Hibiscus Syrup
Champagne or Sparkling Wine
Place 1 Wild Hibiscus Flower into the bottom of each champagne flute & stand upright
Top with Champagne and pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
The flower will sit in the bottom of the champagne flute and slowly open up over a few minutes.
