Hibiscus Mimosa
This gorgeous hibiscus mimosa will glamorize any celebration. It's easy to make and so striking! The beautiful bloom is completely edible (and delicious!).
Servings: 1 serving
Ingredients
- 1 hibiscus flower in syrup
- 1 ounce pear vodka, chilled (see notes)
- 5 ounces dry champagne or prosecco, chilled
Instructions
- 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
- Substitutes for pear vodka: Elderflower liqueur (St Germaine), Chambord (raspberry liqueur), or a pomegranate liqueur are good alternatives.
- Champagne: Any type of sparkling wine can be used. For a more intense shade of pink, use rosé champagne.
- More variations: 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.
Nutrition
Calories: 135kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 10mg | Potassium: 125mg | Sugar: 2g | Calcium: 13mg | Iron: 1mg
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