I bought some hibiscus flowers in syrup a while back, and I finally decided to use them up. The jar described them as tasting like raspberries and rhubarb, and I think that’s a pretty good description. The flowers are juicy and sweet, and they’re really pretty. I poured a little of the hibiscus syrup in some champagne flutes, added a flower in each glass, and then filled them up with Prosecco. This was a really great cocktail that I’ll definitely make again.
Big Flavors Rating: 5 Stars