This is a simple and elegant drink. The candied hibiscus flower adds the perfect touch to this dry cocktail. We used Kinsmen Rakia* and a very dry prosecco. The Kinsmen is a bone dry, apricot eau de vie. The nose on the Brandy Bubbly is mildly fruity. The flavors are floral, stone fruit and a touch of almond. The finish is dry and aromatic.
Ingredients:
- 1 oz. Rakia
- 4-6 oz Sparkling Wine- we used Zonin Prosecco*
- dash of 2:1 Simple Syrup to taste
- 1 candied hibiscus flower
Directions:
- Add the Rakia and Simple Syrup to a champagne flute
- Select an hibiscus flower from the jar, allow as much syrup as possible to drip off and gently place it in the bottom of the flute
- Pour the sparkling wine into the flute and serve
Raise a glass “to L’Amour”
*Doc Elliott’s Mixology receives no compensation for brands mentioned
