It’s a long weekend! Which means it is time to celebrate.
Leigh and I are putting away the red wine this weekend and firing up a warm weather cocktail. We like to keep it simple – and this cocktail is incredibly so. All that is required is a bottle of your favourite bubbly – cava, champagne, prosecco, and a jar of wild hibiscus flowers in syrup. Pop the two together in a flute, or a larger vessel if you are the aggressive type, and enjoy.
The wild hibiscus look really pretty and are edible. The type I purchased come in rose syrup, which I love adding to my prosecco. Mix in a teaspoon of the syrup as well.
Cheers to our first long weekend!
I’m thinking of trying this with my wild hibiscus next.