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Hibiscus and Ginger Champagne Cocktail

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How to make a hibiscus flower and ginger champagne cocktail

We came across these pretty little cocktails on Spoon Fork Bacon and just had to share. Not only are they stunning but they sound delicious, too! These effervescent cocktails are so pretty that once your friends have them, they'll never leave your apartment again and force you to throw parties for the rest of the year. So yeah, come buy them from us and invite us to your party. We're fun.

[Recipe adapted from Spoon Fork Bacon]

Ingredients

  • Morris Kitchen Ginger Syrup
  • Wild Hibiscus Flowers in Syrup
  • Champagne

 

Instructions

Place one hibiscus flower into a champagne flute. Add a splash of ginger syrup and top with champagne. Clink glasses, give a little wink to someone special and chug immediately.

 

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Hibiscus Key Limeade

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There's no fruit quite like the key lime. Similar to its larger more-known cousin, this tiny citrus bulb is moderately sour but is leveled out by a slightly sweet and almost sugary finish. Toby, one of our employees, the tall British one, said it best after taking his first taste "it's almost like a summer love" he said,  "tart with a bite but oh so, so, so sweet". Because of its sweet and sour properties, key limes are perfect for beverages. Add a little bit of hibiscus syrup to the juiced key limes and you've got yourself one hell of a limeade. And even though it's winter, this drink is tasty year round - especially when you bulk it up with a little vodka.

Hibiscus syrup and key lime limeade

 

Ingredients:

  • 1 part key lime juice
  • 1 part simple syrup
  • 2 parts water
  • 1 splash of hibiscus syrup
  • Optional: sliced key limes for presentation

 

Instructions:

1. After you've juiced your key limes, combine all ingredients and stir.

2. Serve over ice with optional citrus slices. Add vodka or gin for the adult version.

-Tip: Disgard when the lime slices start to sink.

 

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The Hi-Pop

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The week is finally over. Finally. I feel like I should give a toast or high-five a stranger or something. I don't know what it is about this time of year, but it seriously flies by and stresses me the fuck out. WIth Thanksgiving a few weeks away, and Christmas right after that, the overwhelming pressure from this season makes me go crazy, it's like dumping a truckload of fertilizer on a patch of wild weeds. And since it's Friday and all, and not that I ever really need an excuse to pop a bottle of bubbly, I'm celebrating what's left of my mental stability this week with a beautiful bubbly drink that is just so pretty that it might take my mind off of things. So here it is, The Hi-Pop. With a dash of bitters, a hibiscus flower soaked in floral syrup, and of course, some brut champagne, this potable is quite the Friday night treat.

The Hi-Pop

Ingredients

1-3 dashes of bitters
a shit ton of Brut Chamapagne

Directions

Place one pretty little flower at the bottom of an empty flute, top with champagne, add a dash or three of bitters and gently stir. Drink up buttercup.