WILD HIBISCUS ROYALE

WILD HIBISCUS ROYALE

This drink was first served at the legendary Dorchester 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 – available at Janssens Market

Mint

Champagne

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!

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