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 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
(Image: Alfonso Arnold)