“Life itself is the proper binge.” ―Julia ChildSpring may still be a few weeks away, but it’s in the air and I feel like celebrating. The Pink Flower cocktail pays homage to spring and one of spring’s fashion trends—flowers. Wild hibiscus flower, elderflower liqueur, and rose water are the three main stars, while gin and Champagne add the balance and bubbles that make everything work together. The wild hibiscus flower makes a beautiful statement as it sits at the base of the flute and becomes an edible treat as you taste the last sip. Its deep pink pedals begin to open as the Champagne is poured. The elderflower liqueur adds both complexity and just the right amount of sweetness. A touch of rose water becomes the elusive secret ingredient that elevates the cocktail to “wow!” While the cocktail is all about flowers, there’s nothing overly sweet or flowery about the taste. The Pink Flower hits just the right floral notes that will remind you that spring is on its way.
The Pink Flower Cocktail Recipe
Makes 1 cocktail
Wild hibiscus flowers in syrup, syrup reserved (see note)
1-2 (medium size) Fresh mint leaves
1 ounce (30 ml) gin
1 ounce (30 ml) St-Germain (elderflower liqueur)
1 teaspoon rose water (see note)
A splash (up to 1 teaspoon) of the reserved syrup, for color
4 ounces (120 ml) Champagne or sparkling white wine
Place a flower in the upright position at the bottom of a Champagne flute. In a separate 8-ounce glass, add the mint and muddle it by pressing it with a muddler or the back of a spoon to extract flavor. Add the gin, St-Germain, rose water, and hibiscus syrup. Fill the glass with ice, stir briefly, and immediately strain into the Champagne flute. Avoid melting the ice in the cocktail. Add Champagne or sparkling white wine and serve.
Note: You can find wild hibiscus flowers in syrup and rose water at ChefShop.com and other speciality food stores.
Pairs perfectly with Rosemary Gougères with Sea Salt.
As seen in JNSQ magazine for iPad.
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