Champagne makes everything better. And my hibiscus champagne cocktails are my signature brunch cocktail.
Hibiscus Champagne Cocktail
The weekend is upon us, and that only means one thing – hellooo Sunday brunch! I am currently living for Sunday brunch. My weeks have been insane lately with book edits, recipe development and food photography sessions, all fun projects, but wow, this gal is wiped out. After a long week, all I crave is a few hours at the table enjoying a great brunch plus a few glasses of champagne with my favorite people.
Bring on the champagne!
As many of you know, I adore hibiscus and am always finding a new way to showcase this vibrant, lush plant. When it comes to cocktailing at home – I prefer to make homemade simple syrups, they simply taste better than store-bought versions that contain fillers and additives. I always have homemade simple syrup on-hand, plus a few seasonal variations that make shaking up cocktails a breeze.
This champagne cocktail begins with a base of hibiscus cinnamon simple syrup made with hibiscus and cinnamon. I wanted to add a touch of warmth to my syrup, so I decided to replace the sugar with piloncillo. Piloncillo adds a caramel, smoky hint to the syrup which pairs nicely with the tangy bite from the hibiscus.
Click here to learn how to make: Homemade Hibiscus Cinnamon Syrup (Plus 3 Cocktails to Use It In)
Hibiscus Champagne Cocktail
Yield 1 Makes
Champagne makes everything better. And my hibiscus champagne cocktails are my signature brunch cocktail.
Instructions
Add syrup to glass, top with champagne.
Notes
Recipe for Hibiscus Cinnamon Syrup can be found here.
Courses Cocktails
Cuisine Mexican
[…] year I shared with you a hibiscus champagne cocktail, a tamarind champagne cocktail, and a prickly pear champagne cocktail. They were so well received […]