This gorgeous hibiscus mimosa will glamorize any celebration. It's easy to make and so striking! The beautiful bloom is completely edible (and delicious!).
Place a hibiscus flower in the bottom of a champagne glass.
Add vodka. Top off glass with champagne. Serve immediately.
Repeat recipe for as many cocktails as are needed.
Video
Notes
Elderflower liqueur (St Germaine), Chambord (raspberry liqueur), or a pomegranate liqueur can be substituted for pear vodka.
For a lighter cocktail, omit the vodka. Simply put the flower in the glass, add a drop or two of the hibiscus syrup, if desired, and top with champagne. It will be a lovely shade of pink, darker if you add syrup.
Any type of sparkling wine can be used. For a more intense shade of pink, use rosé champagne.