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Saturday, February 26, 2011

Unforgettable Champagne Cocktail With a Twist (and I DON'T Mean Lemon!)

Throughout history, flowers during winter have always been a luxury. This sparkling cocktail, made with edible hibiscus petals, lends a note of extravagance to any party. Hibiscus has been used to make herb teas for thousands of years and is safe to mix with foods and beverages. A drop of rose water adds an extra floral note. This signature drinks guarantees your guests won't forget your wedding!

Chandon Hibiscus Royale


1 Hibiscus flower (wild hibiscus flowers in syrup). Made by the Wild Hibiscus Flower Company of Australia; available at Whole Foods.

½ tbsp syrup from the jar of wild hibiscus flowers

1 small drop of rose water

Chandon Blanc de Noirs


Combine Hibiscus flower, syrup and rose water in a Champagne flute. Top with Chandon Blanc de Noirs and serve immediately. Suggested glassware: Champagne flute.

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