I adore a fancy cocktail! If you want something with a little tropical flair - grab yourself a jar of Wild Hibiscus in Rose Petal Syrup.
You can do something as simple and elegant as putting one of the blossoms in the bottom of a champagne flute, adding a spoon of the rose syrup, and topping it all up with bubbly. Gorgeous.
Or get a bit fancier like the Cocktail Flora here. Named for feisty Flora Letwin (who you met in Pistols) this little cocktail has it all. Sweet and citrus and bubbles for a well-rounded cocktail prelude to whatever deliciousness you have planned for dinner.
Here is the method.
• Place a hibiscus blossom in the bottom of each of your two prettiest wine glasses.
• Mix two oz. of fresh lemon juice, three oz. of Aperol and three oz. of St. Germain.
• Add a spoon of the rose syrup.
• Place the mixture in a cocktail shaker with ice. Shake it good!
• Split the mixture between the two glasses.
• Top up with some simple bubbles, like a nice prosecco.
Hand the one glass to your companion and grab your own. Now for a lovely tete a tete with your partner!
Disclaimer: I grew up Catholic. So I learned about a Saint Valentine, a typical martyr in early years of Christianity. Of course he was a guy who got beheaded. Not very romantic. So don’t limit the fun to February 14. I hereby give you permission to enjoy Cocktail Flora and any other delicious thing you can create with Wild Hibiscus any time you want.
I am so excited to be posting my very first recipe blog on my new website! But what recipe to choose? Something new? Or an old favorite? Since it is December and the kick-off to serious holiday baking I had to go with tradition. So here you go, the best ginger persons ever