Mother's Day Cocktail: Hibiscus Mimosa

Mother's Day Cocktail: Hibiscus Mimosa

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Faith Durand
May 6, 2009
Are you planning a brunch or lunch for Mother's Day? What are you serving? Do you have drinks planned yet? We have a whole post of Mother's Day cocktails coming up for you on Friday, but here's an early extra: a twist on the mimosa. A mimosa is just about the easiest (and most conventional) brunch cocktail: chilled orange juice mixed with Champagne. This recipe shakes that up just a bit with the addition of tangy, fruity hibiscus flowers and syrup. It was created by mixologist Danielle Tatarin and it can easily be turned into a mocktail: just top with sparkling water instead of wine. Also, this drink is intended to be made individually, but you can also make a similar cocktail in larger quantities as a Champagne punch. Motherly Love Mom-osa 1 drink 1 Wild Hibiscus Flower 1 oz St. Germain Elderflower Liqueur 1 oz Pink Grapefruit Juice 1/2 oz Wild Hibiscus Syrup 5 oz Dry Sparkling Wine Place flower in champagne flute. Shake next 3 ingredients on ice and carefully strain into champagne flute. Top with dry sparkling wine. Garnish with long grapefruit zest.* For a light Champagne punch: 5 oz St. Germain Elderflower Liqueur 5 oz Pink Grapefruit Juice 2 1/2 oz Wild Hibiscus Syrup 1 Bottle Brut Champagne or Dry Sparkling Wine 5 Wild Hibiscus Flowers Mix ingredients in punch bowl with large block of ice. Place one Wild Hibiscus Flower at bottom of each champagne flute with long grapefruit zest.* For a sweeter drink, use a Rose Sparkling Wine instead of Brut Champagne or dry sparkling. *For best result, twist the grapefruit zest and roll in plastic wrap. Until ready to use, store in the freezer to keep the twist shape. • For more information on hibiscus flowers in syrup: WildHibiscus.com Related: Good Product: Wild Hibiscus Flowers in Syrup (Image: Alfonso Arnold)
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