We had recently bought some Hibiscus flowers in syrup for the first time, and upon tasting them, we realised that they were the solution to our needs. The sweet pink syrup that they came in with an almost raspberry flavour was perfect for a summer champagne cocktail. Wanting to keep the drink one of summer ingredients Grey Goose Pear vodka was an obvious accompaniment to the syrup. The vodka itself is not all that sweet so combined with the syrup it would make a great combination. To finish the drink off we decided that a small amount of fresh vanilla was required; not wanting to use any more syrup we took it at its most natural form and cut about an inch off a pod, scraped out the seeds, and muddled the whole lot together before shaking the vanilla and other ingredients over ice. We then double strained the resulting mixture into a flute, dropped one of the hibiscus plants in and filled the glass with champagne. The bubbles cause the flower to open slightly and you are left with a pink cocktail, with a blossoming flower in the bottom. What could be more perfect for a wedding?
1 inch of vanilla pod cut open and scraped out
30ml Grey Goose “La Poire”
20ml Hibiscus syrup
1 Hibiscus plant
Muddle the vanilla, add the vodka and syrup, shake and double strain into a champagne flute.