This week’s drink comes to us from the ladies at Muy Bueno Cookbook and just in time for your valentine. (If you can’t get your hands on some fresh hibiscus flowers, never fear, you can get them in syrup.)
- 1 wild hibiscus flower
- Champagne or prosecco
Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.