RecipeMuncher

This is one of the prettiest cocktails you can imagine. Drop a hibiscus flower that’s been preserved in syrup into the bottom of a champagne flute. Fill with your favorite bubbly. As the champagne happily fizzes away, the hibiscus flower will open up and bloom in your glass. The cocktail is ridiculously delightful and a little bit sweet—with just the faintest hint of raspberries. Hands down, this is the coolest drink I’ve made in a long time. Thanks so much to Adam Lantheaume, p (...)